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

Cooking Directions:
Bake potatoes at 350° F for 45 minutes. 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. Whip potatoes using an electric mixer. Add sour cream. Blend well. Stir in scallions, red pepper, dill and cheese. Season to taste. Put potato mixture back into potato skins. Brush with melted butter. Place on baking sheet. Bake at 350° F for 20 to 25 minutes, until lightly golden. Sprinkle with additional scallions, if desired.

Makes 8 servings