Dilly Stuffed Potatoes Recipe
Dilly Stuffed Potatoes Recipe photo by Taste of Home
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Dilly Stuffed Potatoes Recipe

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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.
TOTAL TIME: Prep: 1 hour Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 1 hour Bake: 30 min.
MAKES: 4 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

1 each: 632 calories, 33g fat (20g saturated fat), 97mg cholesterol, 494mg sodium, 69g carbohydrate (7g sugars, 6g fiber), 18g protein.


  1. 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.
  2. 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.
  3. Place on a baking sheet. Bake at 400° for 30-35 minutes or until heated through. Yield: 4 servings.
Originally published as Dilly Stuffed Potatoes in Country Woman September/October 2005, p37

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germanycook User ID: 6411056 78507
Reviewed Nov. 17, 2012

"Absolutely divine. I added abit of salt and pepper, otherwise just as is...... can't wait to eat the leftovers!"

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