Twice-Baked Dijon Potatoes

1. 1

   Place potatoes in single layer in sheet pan.

2. 2

   Bake in 350 degrees F-convection oven 55 min.

3. 3

   to 1 hour 5 min.

4. 4

   or until potatoes are tender.

5. 5

   Cut potatoes lengthwise in half.

6. 6

   Carefully scoop out centers, leaving 1/4-inch-thick shells.

7. 7

   Place potato flesh in 6-qt.

8. 8

   bowl of mixer fitted with paddle attachment.

9. 9

   Beat until smooth.

10. 10

    Saute onions in butter on medium heat until crisp-tender; stir in mustard.

11. 11

    Add to potato flesh along with 2 cups of the cheese (or with 1/2 cup of the cheese for the trial recipe) and the pepper; mix well.

12. 12

    Spoon into pastry bag fitted with large tip.

13. 13

    Pipe into potato shells.

14. 14

    Top with remaining 2 cups cheese (or with remaining 1/2 cup cheese for trial recipe).

15. 15

    Return to sheet pan.

16. 16

    Bake 10 to 15 min.

17. 17

    or until filling is heated through and cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.