DILLY STUFFED POTATOES

Dilly Stuffed Potatoes image

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.

Provided by Taste of Home

Time 1h30m

Yield 4 servings.

Number Of Ingredients 7

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

Steps:

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 : Calories 632 calories, Fat 33g fat (20g saturated fat), Cholesterol 97mg cholesterol, Sodium 494mg sodium, Carbohydrate 69g carbohydrate (7g sugars, Fiber 6g fiber), Protein 18g protein.