Double-baked, twice-baked...whatever you call them, these flavorful stuffed baked potatoes are simply delicious.

Double Baked Wisconsin Havarti Superspuds

8 large baking potatoes
1 cup sour cream
1/2 cup thinly sliced green onions
1 small red bell pepper, seeded and chopped
1 tablespoon dried dill weed or 3 tablespoons snipped fresh dill
3 cups (12 ounces) shredded Wisconsin Havarti cheese
Salt and pepper to taste
Melted butter
Sliced green onions or chives for garnish

1. Bake potatoes at 425°F (220°C) for 45 minutes or until done. Cool slightly; remove 1/2 inch slice from the top of each potato. Scoop out a portion of each potato into a bowl, leaving a 3/8 inch thick potato shell.
2. Whip potatoes using an electric mixer. Add sour cream. Blend well. Stir in green onions, red pepper, dill and cheese. Season to taste.
3. Put potato mixture back into potato skins. Brush with melted butter. Place on baking sheet.
4. Bake at 350°F (175°C) for 20 to 25 minutes, until lightly golden.
5. Sprinkle with additional sliced green onions, if desired.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.