Shelly's Recipe

DOUBLE BAKED POTATOES

Category: Potatoes

Base/Dill dip
1 (8 oz.) pkg cream cheese, softened
1 (8 oz.) container sour cream
1 tsp onion powder
½ tsp garlic powder
1 tsp dill weed

Mix well and use about ½ 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 the potato out of each half to within ¼” 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 the amount of dip needed. For a large crown, a 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 the oven at 350 for ½ - 1 hour. Place onion rings and cheese on top. Continue to bake until cheese is melted.