Dilly Stuffed Potatoes Recipe

Dilly Stuffed Potatoes Recipe photo by Taste of Home

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Dill weed and cream cheese give these twice-baked potatoes a tangy taste that makes them a little different. To get a head start, stuff the potato shells beforehand and put them in the fridge. Then finish baking close to dinnertime.

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Dilly Stuffed Potatoes Recipe

Prep: 1 hour Bake: 30 min.

Yield: 4 Servings

60 30 90

Ingredients

4 large baking potatoes
1/4 cup finely chopped onion
1/4 cup butter, cubed
1 cup (4 ounces) shredded cheddar cheese
4 ounces cream cheese, cubed
1 teaspoon dill weed
4 bacon strips, cooked and crumbled

Directions

Scrub and pierce potatoes. Bake at 400° for 1 hour or until tender. Meanwhile, in a small skillet, saute onion in butter until tender; set aside.
When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with cheddar cheese, cream cheese and dill. Stir in the bacon and reserved onion mixture. Spoon into potato shells.
Place on a baking sheet. Bake at 400° for 30-35 minutes or until heated through. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 632 calories, 33 g fat (20 g saturated fat), 97 mg cholesterol, 494 mg sodium, 69 g carbohydrate, 6 g fiber, 18 g protein.

Originally published as Dilly Stuffed Potatoes in Country Woman September/October 2005, p37