Instructions: Preheat oven to 425 .

Rub the potatoes all over with the butter or margarine and bake in preheated oven for one hour, pricking them several times with a fork AFTER the first 30 minutes of baking.

Meanwhile, in a skillet saute the bacon pieces over moderately high heat until crisp; transfer with a slotted spoon to paper towelling to drain. Add the chopped onion to the skillet and saute it in the bacon drippings until golden; transfer it from the skillet into a large bowl. Reserve 3 tablespoons of the bacon drippings.

At the end of the hour baking time, remove the baked potatoes from the oven; when JUST cool enough to handle, cut a lengthwise slice from the top of each potato. Then cut an X in the pulp of each potato, cut around the circumference; scoop the pulp from the skin, leaving a 1/2" shell. Force the pulp through a ricer into the bowl containing the onions. Add the bacon, the reserved drippings, the dill, sour cream, eggs, and salt and pepper to taste. Beat the mixture until fluffy, then mound into the potato shells. At this point the stuffed potatoes can be refrigerated, covered lightly, for up to 24 hours.

Bake the potatoes on a baking sheet in a preheated 425 for 10 - 15 minutes

(if they are freshly made) or 20 - 30 minutes (if they have been refrigerated).

Serving Suggestion: Serve with a large green salad. Add an apple crisp for dessert for a homey and satisfying fall meal.

iiiii Notes: These potatoes are stuffed with the flavors of Quiche Lorraine - bacon and onion. Delicious!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.