Wednesday, May 18, 2005

Bacon-Chipotle Twice-Baked Potatoes

Bacon-Chipotle Twice-Baked Potatoes (Adapted from CL)

2 large baking potatoes (about 1 1/2 pounds)
1/2 cup plus 2 tablespoons buttermilk
3 ounces (about 3/4 cup) shredded sharp white cheddar cheese, divided
1/4 cup thinly sliced scallions
1 tablespoon finely chopped chipotle chile in adobo sauce
3 slices bacon, cooked and crumbled
salt and fresh ground black pepper

Preheat oven to 450 degrees.

Using a fork, pierce potatoes in a few places. Place into the oven and bake until tender, about 5o to 60 minutes. Remove and set aside to cool slightly. Slice each potato in half lengthwise - scoop out the fresh, making sure to leave a 1/4" thick shell. In a large bowl, add the potato flesh, buttermilk, 2 ounces (about 1/2 cup) cheese, green onion and chipotle chile - mash with a potato masher. Stir in bacon - season mixture with salt and fresh ground black pepper.

Evenly divide the mixture between the 4 potato shells. Place filled shells into an 8" baking dish coated with nonstick spray - scatter remaining ounce (about 1/4 cup) cheese evenly over the potatoes. Place into the oven and bake until heated through, about 15 minutes. Remove and let cool slightly before serving.

Makes 4 servings.

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