Shelly's Recipe

DOUBLE BAKED POTATOES

Category: Twice Baked Potatoes

Base/Dill dip
1 (8 oz) pkg cream cheese, softened
1 (8 oz) container sour cream
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dill weed

Mix well and use about 1/2 for the base of the potatoes and the rest for a vegetable dip.

Potatoes
6 large baking potatoes
Various mix ins: Broccoli, shrimp, bacon, etc.
French fried onion rings
Favorite cheese

Wash potatoes; bake in the oven at 400 for 1 hour. Allow to cool slightly. Cut in half lengthwise.

Carefully scoop potato out of each half to within 1/4 inch of skin, placing skins in a baking dish. Place hot potatoes in a large mixing bowl. Beat insides with some butter and enough dill dip to make a smooth mixture. (Size and amount of potatoes will depend on amount of dip needed. For a large crown, double batch of the dip.)

Fold in the mix-ins of your choice and scoop the mixture back into the skins. Refrigerate overnight, if making ahead, or place directly into oven at 350 for 1/2 - 1 hour. Place onion rings and cheese on top. Continue to bake until cheese is melted.