Twice Baked Chipotle Potatoes

When I first read this recipe in Cooking Light I thought it was for Twice Baked Sweet Potatoes. I don't think I ever got over that fact. I was hoping for a twice baked potato that tasted like those super good Mashed Chipotle Sweet Potatoes with Maple Syrup that I made for Thanksgiving. Don't get me wrong, these were really good and they came from Cooking Light, so all that cheese and bacon must be good for you right? We had them with BBQ Chicken and Green Beans. It was a nice meal, but next time I will use sweet potatoes for sure and maybe a little maple syrup!

Twice Baked Bacon-Chipotle Potatoes

from Cooking Light
Ingredients
6 medium baking potatoes (about 3 pounds)
1 1/4 cups low-fat buttermilk
1 1/4 cups (5 ounces) shredded extrasharp cheddar cheese, divided
1/3 cup thinly sliced green onions
2 tablespoons finely chopped chipotle chile, canned in adobo sauce
1 teaspoon salt
4 bacon slices, cooked and crumbled (drained)
Preparation
1. Preheat oven to 450°.

2. Pierce potatoes with a fork. Bake potatoes at 450° for 50 minutes or until done; cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, milk, 3/4 cup cheese and remaining ingredients in a large bowl.

3. Spoon potato mixture evenly into 10 shells; discarding remaining 2 shells. Sprinkle remaining 1/2 cup cheese evenly over potatoes. Bake at 450° for 15 minutes or until thoroughly heated.

Roasted Acorn Squash and Garnet Yam Soup

This soup was pretty easy to make although roasting the yams and squash took 45 minutes . I added a very small amount 1/8 teaspoon or less of nutmeg. Would be a great weekend lunch treat.

Roasted Acorn Squash and Garnet Yam Soup
from Infraredherring
Serves 4 as an appetizer; 2 as a main dish

1 medium acorn squash, peeled, seeded, and cut into large cubes
2 medium garnet yams, peeled and cut into large cubes
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 tablespoon olive oil
1 oz. slab bacon (or 2 slices bacon), finely diced
2 apples, peeled, cored, and diced
2 cups chicken stock
sour cream, to garnish

1. Toss the squash and yams with the salt, pepper, and olive oil. Roast at 450ºF for 45 minutes, or until tender.

2. While the vegetables are roasting, cook the bacon in a small skillet over medium-low heat until fat is rendered and bacon is crispy. Using a slotted spoon, scoop the bacon out and set aside. Turn up the heat to medium high, and add the apples. Toss to coat with the bacon fat, and cook, stirring frequently, until apples are browned.

3. Using an immersion blender (or in a regular blender), blend the roasted vegetables, half the crispy bacon, and chicken stock together until you have a smooth purée. Check the seasoning, and add salt and pepper if necessary. Serve hot, garnished with the caramelized apple, the remaining crisped bacon, and a dollop of sour cream. Enjoy!