Trouble With Toast

Recipe: Bacon Chipotle Twice-Baked Potatoes | December 30, 2008

When I was a kid, I would BEG my mother to make twice-baked potatoes.  Their soft, cheesy goodness was irresistable to me, and so much more decadent than a standard baker.  Because my mom only made them occasionally, I assumed that twice-baked potatoes must be incredibly difficult to prepare.

Now I know that my mom was just scamming me.  I made these twice-baked potatoes over the weekend, and they were as easy as can be.  They were a bit time consuming, but much of that time is inactive while the potatoes are baking.  You can certainly mix all of the ingredients in a regular bowl, but you will achieve a creamier, smoother end result if you use a Kitchen-Aid mixer (plus, it will shave some time off the total prep).  Also, even though I used the amount of chiles called for by the recipe, the taters were SUPER spicy, almost to the point of being too much.  If you’re sensative to spice, definitely cut that part of the recipe down.

Overall, these twice-baked potatoes, in addition to shattering childhood illusions about my mother, served as a simple yet impressive  side dish to both chicken and beef.  Enjoy!

  • 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)

Preheat oven to 450°.

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.

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.




  1. My mom would make them with bacon, cream cheese and sour cream and then smother them in cheese. In other words, it was health food.

    These look great.

    Comment by Lemmonex — December 30, 2008 @ 2:14 pm

  2. If that is health food, I am starting my diet tomorrow. 😉 Thanks for the compliment!

    Comment by bettyjoan — December 30, 2008 @ 7:47 pm

  3. This inspired me to make twice-baked potatoes last night. They were good, but yours look (and probably tasted) a hell of a lot better. I did the quick and easy version.

    Comment by Barzelay — December 31, 2008 @ 6:39 pm

  4. These were pretty quick and easy, actually. I mean, I guess 50 minutes to initially bake the potatoes isn’t exactly snappy, but you can cook the bacon and chop/prep everything else while you’re waiting.

    Comment by bettyjoan — December 31, 2008 @ 6:51 pm

  5. Here’s how I made mine: call Jeanette from the grocery store and tell her to wash two potatoes and microwave them for 5 minutes, then put them in a 400 degree oven until I got home.

    Once home, heat up some cream and whisk in some butter. Chop some chives and add them. Salt and pepper. Grate some cheddar in. Simmer while I cut the potatoes in half and scoop out the flesh into a bowl. Add the cream mixture and beat into the potato. Add back into the skins and put back into the oven.

    My involvement in the potatoes was roughly the same amount of time they were in the microwave.

    Comment by Barzelay — December 31, 2008 @ 11:46 pm

  6. Sounds like your version and mine are about the same (in terms of difficulty and involvement), except I didn’t have Jeanette to help me skip the baking part. 😉

    I was skeptical about the use of lowfat buttermilk instead of cream, but I really didn’t notice a difference in flavor or creaminess. Nice to cut the calories where I can.

    Comment by bettyjoan — December 31, 2008 @ 11:49 pm

  7. I had to make you think I was special, talented and a genious in the kitchen somehow….there may be a few scams that you have yet to discover!

    Comment by Mom — January 3, 2009 @ 5:43 pm

  8. Mom, I’m sure there are many past and future scams that will remain a mystery to me! Probably better that way…

    Comment by bettyjoan — January 3, 2009 @ 6:02 pm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: