Twice-Baked Dijon Potatoes

• 12 each baking potatoes
• 1-1/3 cups onions, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup butter
• 3/4 cup GREY POUPON Classic Dijon Mustard
• 1 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred, divided
• 1/2 tsp. ground black pepper

1. Place potatoes in single layer in sheet pan.
2. Bake in 350 degrees F-convection oven 55 min.
3. to 1 hour 5 min.
4. or until potatoes are tender.
5. Cut potatoes lengthwise in half.
6. Carefully scoop out centers, leaving 1/4-inch-thick shells.
7. Place potato flesh in 6-qt.
8. bowl of mixer fitted with paddle attachment.
9. Beat until smooth.
10. Saute onions in butter on medium heat until crisp-tender; stir in mustard.
11. Add to potato flesh along with 2 cups of the cheese (or with 1/2 cup of the cheese for the trial recipe) and the pepper; mix well.
12. Spoon into pastry bag fitted with large tip.
13. Pipe into potato shells.
14. Top with remaining 2 cups cheese (or with remaining 1/2 cup cheese for trial recipe).
15. Return to sheet pan.
16. Bake 10 to 15 min.
17. or until filling is heated through and cheese is melted.

baking potatoes, onions, butter, poupon, chedasharp, ground black pepper

Taken from www.kraftrecipes.com/recipes/twice-baked-dijon-potatoes-113572.aspx (may not work)