Save on Pinterest

Dilly Stuffed Potatoes

Total Time

Prep: 1 hour Bake: 30 min.


4 servings

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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


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


  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.

Nutrition Facts

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

Recommended Video