Dilly Stuffed Potatoes

1. 1

   Scrub and pierce potatoes. Bake at 400u00b0 for 1 hour or until tender. Meanwhile, in a small skillet, saute onion in butter until tender; set aside.

2. 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. 3

   Place on a

4. 4

   . Bake at 400u00b0 for 30-35 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.