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Lemon Dill Potatoes
Ingredients
- 4 potatoes, large bakers (about 8 oz. each)
- 1/3 cup sour cream, light
- 2 tbsp butter melted
- 4 tsp lemon juice, raw
- 1 tbsp dill, fresh (or 3/4 tsp. dried)
- 1/2 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
- 2 tbsp skim milk (optional)
Recipe Method
1. Scrub potatoes thoroughly with a brush. Pat dry. Prick with a fork. Bake in a 425 F. oven for 40 to 60 minutes or until tender. (Or microwave the potatoes, uncovered, on high for 13 to 17 minutes or until almost tender, rearranging once. Let stand for 5 minutes.)
2. Cut potatoes in half lengthwise. Gently scoop out each half, leaving a thin shell. In a large mixing bowl combine potato pulp, sour cream, 1 T. of the butter, lemon juice, dill, salt and pepper. Beat with an electric mixer on low speed until smooth. (If necessary, stir in 1 to 2 T. milk to reach desired consistency.) Divide mixture among the 8 shells. Place in a 3-quart rectangular baking dish. Drizzle potatoes with remaining 1 T. melted butter.
3. Bake in a 425 F. oven for 20 to 25 minutes or until light brown.
To Make Ahead: Prepare as directed through step 2. Cover and chill for up to 24 hours. Bake covered in a 425 F. oven for 20 minutes. Uncover and bake for 10 to 15 minutes more or until heated through.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 182 | 9% |
| Fat 4g | 6% |
| Cholesterol 11mg | 4% |
| Sodium 185mg | 8% |
| Carbohydrates 33g | 9% |
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