Dip & Cheeseball Mixes, Spices & Seasonings (4)
CREAMY DIJON HERB TWICE BAKED POTATOES
Ingredients
6 baking potatoes
1 packet Creamy Dijon Herb
Dip & Cheeseball Mix
1 Tbsp. Oh! So Onion
1 cup milk
½ cup sour cream
1 cup shredded cheddar cheese
6 strips of bacon, cooked crisp and crumbled
1 Tbsp. butter, melted
Instructions
Preheat the oven to 400°F. Pierce each potato several times with a fork and bake until tender, about 1 hour. Remove the potatoes from the oven and reduce the temperature to 375°F. Let the potatoes rest until cooled slightly. Slicing lengthwise, cut the top quarter off of each of the potatoes. Reserve the tops. Carefully scoop most of the insides of the potatoes into a bowl, leaving the shell intact. Add Creamy Dijon Herb Dip & Cheeseball Mix, Oh! So Onion, milk, sour cream, shredded cheddar cheese and bacon. Refill the shells with the potato mixture and transfer to a rimmed baking sheet. Brush the reserved potato tops with butter and put on the baking sheet. Bake until the potatoes are heated through and the tops are crisp, about 20 minutes. Enjoy the crispy potato tops with your favourite dip.
Products Used
