Twice baked Potatoes
Ingredients:
6 - 8 big russet potatoes
1 stick butter
1 container french onion dip
¼ c milk (maybe more, can't remember)
½ package bacon
4 oz sharp cheddar cheese, shredded
pepper to taste
Directions:
Wash potatoes and pat mostly dry. Bake directly on rack at 350° for 1- 1 ½ hours (or until soft inside). Meanwhile cook bacon on the stove top. Cut into small pieces when cooled. Line a cookie sheet with tin foil. Remove potatoes from oven and let cool for a few minutes. Using a pot holder, cut potatoes in half lengthwise. Scoop out the insides, mix all ingredients (except the cheddar and bacon) using a mixer. Stuff the mixture back into the skins, put them on the cookie sheet, and top with shredded cheese and bacon pieces. Stick 'em back in the oven for about 10 or 15 minutes under the broiler. For a yummy change you can also top with a shredded meat for and instant meal.
