Created by Kchurchill5 "RIP" Forever in our Kitchen on November 28, 2011
Step 1: Bacon ... Render (saute) the bacon slowly in a small pan on medium low heat. If cooked on low heat, you will not need to add any oil. Cook the bacon until crisp - then transfer to a plate lined with a paper towel.
Step 2: Potatoes ... Poke the potatoes a couple of times with a fork, then rub or brush the potatoes with olive oil and kosher salt. Bake them in a 375 degrees oven until tender; or as I did - the microwave to save time. Medium high heat for 7-10 minutes, until fork tender, but not "soggy" or too soft. Let them cool, then cut in half lengthwise and scoop out the inside. Scoop as much as you can, but don't go through the skin - be careful and take your time. When the potatoes are cool, it is much easier.
Step 3: Filling ... Add the potato, along with 3 tablespoons of the bacon, scallions, chipotles, cheddar, butter, and cream and mix well. Start with 1/2 the cream and add more until you get the consistency you prefer. You want the filling creamy, but not too thin. Season with salt and pepper.
Step 4: Stuff ... Fill the potato halves with as much filling as you can. Finish with the remaining bacon and the cheese.
Step 5: Bake ... Line a baking sheet with parchment paper or foil and bake at 350 degrees on the middle shelf for 20-30 minutes. Baking time will vary depending on the size of your potatoes.
Step 6: Serve ... Garnish with chives if you want and ENJOY!