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Tuesday, December 16, 2008

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!

from Cooking Light
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)
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.

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