I actually made 4 versions of this as I have a nephew with milk allergies. So about 1/3 of the mixture was dairy free (made with soy milk and soy cheese). Then, of each grouping, 1/2 had chipotle, 1/2 did not. As I was making these a few days in advance, I had masking tape on each of the tupperware containers reading "Dairy free, no Chipotle", "Dairy Free with Chiptole", "Regular, no Chipotle" and "The Full Monty".
I was also making enough to feed 23 people. Keep that in mind. Below is the regular, dairy-full recipe.
Bacon-Chipotle Twice-Baked Potatoes
14 medium baking potatoes
3 3/4 cups low-fat buttermilk
3 3/4 cups shredded extra sharp cheddar cheese, divided
1 cup thinly sliced green onions
6 tablespoons pureed chipotle chile in adobo sauce
3 teaspoon salt
12 bacon slices, cooked and crumbled
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, 2 1/4 cup cheese and remaining ingredients in a large bowl.
Spoon potato mixture evenly into reserved shells. Sprinkle remaining 1 1/2 cup cheese evenly over potatoes. Bake at 450° for 15 minutes or until thoroughly heated.