Double Baked Havarti Superspuds

Twice-baked potatoes are even more delicious when shredded Havarti cheese is used in the recipe. This particular Havarti has a hint of dill making the loaded spuds a mouth-watering accompaniment to any main dish.


8 servings


8 large baking potatoes
1 cup (8 ounces) sour cream
1/2 cup sliced green onions
1 small sweet red pepper, chopped
1 tablespoon dill weed or 3 tablespoons snipped fresh dill
3 cups Dofino® Havarti with Dill Cheese, shredded
salt and pepper to taste
melted butter
sliced green onions or minced chives


Preheat oven to 350°F (177°C). Wash and scrub potatoes; pierce with prongs of fork.

Bake potatoes for 45 to 60 minutes or until tender. Let stand until cool enough to handle. Remove 1/2-inch slice from the top of each potato. Scoop out the pulp, leaving a 3/8-inch shell. Place pulp in a mixing bowl and mash. Add sour cream; mix well. Stir in green onions, red pepper, dill, cheese and salt and pepper to taste.

Spoon pulp into potato shells; brush with melted butter. Place potatoes on a baking sheet.

Bake, uncovered, for 20 to 25 minutes or until heated through. Sprinkle with sliced green onions or chives if desired before serving.

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