Lunch: Dilly Stuffed Potatoes Recipe

Ingredients

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

Instructions

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.

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