Brenda's Double Baked Potatoes
Start with a dill dip (great for raw veggies):
- 8 ounces - Cream cheese, (softened)
- 8 ounces - Sour cream
- 1 teaspoon - Onion powder
- ½ teaspoon - Garlic powder
- 1 teaspoon - Dill weed
Combine all ingredients and mix well.
Use about ½ for the potato base and the rest for a veggie dip.
Bake potatoes until tender.
- 6 large - Potatoes
- Various mix-ins - Broccoli, shrimp, bacon, etc...
Let cool until comfortable to handle.
Cut in half lengthwise.
Scoop insides out and place in bowl.
Place skins in baking dish.
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 crowd you may need a double batch of the dip.)
Hand mix broccoli and/or tiny shrimp (or anything else that you may like) into the potato mixture.
Scoop mixture back into the skins.
Refridgerate overnight, if making ahead, or place directly into 350° oven.
Bake ½ to 1 hour, until hot all the way through.
Place french fried onions & cheese on the top.
Continue to bake until cheese is melted.
Serve hot and enjoy!