6 med., long Idaho baking potatoes
6 tbsp. butter
1 tsp. dried dill
10 oz. pkg. frozen, chopped spinach, cooked half the time suggested on pkg.
3 tbsp. chopped onion, microwaved 2 1/2 minutes in 2 tbsp. butter
1/2 c. grated sharp cheddar
Salt and pepper to taste

Bake potatoes in preheated 400 degree oven about 45 minutes. Cut tops off potatoes, lengthwise. Scoop out pulp, leaving larger bottom shells intact. Put pulp in blender or food processor and blend thoroughly with butter, salt, pepper and dill. Squeeze all liquid from spinach and add spinach and onions to potato mixture, blending well. Heap mixture in the shells, set on a baking sheet and bake, uncovered, in preheated 400 degree oven 20 minutes.