Cheesy Dill Twice Baked Potatoes
These potatoes are VERY cheesy because they have cream cheese and cheddar cheese in them (and even more cheese melted on top). It’s like a cheese-palooza!
CHEESY DILL TWICE BAKED POTATOES
Lately, I’ve been feeling like I’m in a side dish rut. One of the reasons is because I am a creature of habit. Example: always having corn or beans or some kind of pasta as a side dish for everything. Another reason is that time is not my own these days and more times than not creativity slips my mind. Thankfully, through all the teething and all the sleepless nights my daughter gave me a break one day to just stop and think. To not have mom brain and just have me brain. It was nice. She actually took a nap (for longer than 20 min) and I was able to think about myself and what I was craving. And then BAM! I really wanted twice baked potatoes. And then BAM! Cheese and dill were in the mix and before I knew it I was whipping up a batch of cheesy dill twice baked potatoes.
Twice baked potatoes have never really been on my radar and that is super disappointing because they are so delicious! These potatoes are VERY cheesy because they have cream cheese and cheddar cheese in them (and even more cheese melted on top). It’s like a cheese-palooza! The dill adds a freshness dimension that a potato wouldn’t normally have. And the best part (as my husband would say) is that you can eat the skin of the potato! It becomes lightly crispy and salty because it also bakes twice with olive oil and salt slathered on the outside.
Sure, these potatoes take a LITTLE longer than a normal potato, but who likes normal anyway? Not us! Don’t forget, these pair well with my Italian Brown Sugar Chicken Tenders! It’s like chicken nuggets and French fries for big kids.
- 3 medium potatoes
- olive oil
- salt and pepper
- 3 ounces cream cheese
- 3 tbsp milk
- salt and pepper
- 1 ½ tbsp dill
- 2 tbsp green onion, finely chopped (about 1 onion)
- 1 tsp garlic powder
- ½ cup cheddar cheese plus more for the top
- 1 tsp dried basil
- Preheat oven to 400
- Scrub the potatoes with warm water, making sure all the dirt is off the outside. Pat dry with a paper towel.
- Poke several holes in the potatoes with a fork
- Place the potatoes on a baking sheet covered with aluminum foil. Drizzle olive oil on all sides of the potatoes (I use my hands and rub the oil into the skin of the potato)
- Sprinkle the potatoes with salt and pepper.
- Bake for 50-60 minutes or until the potatoes are tender
- Let the potatoes cool slightly
- Cut them in half the long way
- Scoop out the insides into a bowl while being careful not to scoop too close to the skin
- Places the skins in a 9x13 baking dish
- To the potatoes add the cream cheese, milk, salt and pepper, dill, green onion, garlic, basil and cheddar cheese
- Mix well with an electric mixer or by hand
- Evenly scoop the filling back into the skins
- Sprinkle with cheese
- Bake @ 400 for 20 minutes