4 hot baked potatoes
1 (8 oz.) container creamy onion dip
2 tbsp. butter
1/3 c. chopped green pepper
1/3 c. chopped radishes

Cut potatoes in half lengthwise, scoop out centers, leaving 1/8 inch shell. Mash potatoes. Add dip and butter; beat until fluffy. Stir in green pepper and radishes. Spoon into shells. Bake at 400 degrees for 20 minutes (8 servings).