Lemon Dill Twice Baked Potatoes |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I love potatoes but I get tired of the same old twice baked with cheese and bacon, ecetera, ecetera, ecetera. These are just a little different from the ordinary. Ingredients:
4 large baking potatoes |
1/4 cup butter, melted |
1/3 cup sour cream |
2 tablespoons snipped fresh dill or 1 1/2 teaspoons dried dill weed |
4 teaspoons lemon juice |
1/2 teaspoon garlic powder |
1 dash pepper |
Directions:
1. Scrub potatoes and bake at 425°F until tender, approx 30-45 minutes depending on potato size.
2. When done, remove from oven and cut in half lengthwise.
3. Scoop out each potato half, leaving a thin shell.
4. In a large bowl mix potato pulp and 3 TBS butter.
5. Add rest of ingredients except the remaining butter.
6. Beat until smooth.
7. Pile mixture back into the potato shells.
8. Place in buttered baking dish.
9. Brush tops with remaining butter.
10. Bake at 425°F for about 20 minutes until golden brown.
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