Dilly Stuffed Potatoes Recipe

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.