Frenchy Twice Baked Potatoes

Mashed potatoes can get kinda boring so I wanted to try something new. We always love the Keg's twice baked potato, so I thought I'd try it out. With a twist! The twist being that I'd use a french onion dip in place of sour cream. LOL. The things I do to try to use up leftover dip...Luckily it turned out nice! :)


Frenchy Twice Baked Potatoes
(serves 10-12)

Ingredients:

• 8 baking/Russet potatoes, washed and scrubbed
• 3 Tbsps canola oil
• 1 cup French onion dip
• 2 cups Cheddar cheese, shredded
• 2 green onion stalks, finely diced
• Salt and pepper, to taste
• 3 Tbsps extra virgin olive oil

Directions:

1. Preheat oven to 400F and line baking sheet with parchment paper.
2. Place potatoes on the parchment lined baking sheet and rub with canola oil. Bake for 1 hour, or until potatoes are fully cooked. Give the potatoes a squeeze and if it has a little give, it's done.
3. Lower oven temperature to 350F.
4. In a large mixing bowl, combine dip, cheese and green onions. Set aside.
5. Using a sharp knife, cut the potatoes in half. Use a spoon to scoop out the filling into the dip mixture, leaving about 1/4 inch of rim on the potatoes intact for support.
6. Use a potato masher to mash everything together. Season with salt and pepper to taste.
7. Scoop filing mixture back into the potato shells so that they're heaping full. You may not use all the shells, but that's okay. Drizzle with extra virgin olive oil and bake for 15-20 minutes until the tops start getting brown.
8. Serve with grilled chicken or alone with a side salad.