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Dilly Stuffed Potatoes

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

Ingredients

  • 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

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