Bacon-Chipotle Twice-Baked Potatoes

Recipe is from Cooking Light.

• Ready In: 1 hr 25 mins
• Serves: 10

Ingredients

• 6  medium baking potatoes (about 3 pounds)
• 1 1⁄4 cups low-fat buttermilk
• 1 1⁄4 cups  shredded extra-sharp cheddar cheese, divided
• 1⁄3 cup  thinly sliced green onion
• 2  tablespoons  finely chopped chipotle chiles, canned in adobo sauce
• 1  teaspoon salt
• 4  bacon, slices cooked and crumbled (drained)

Directions

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.