Lemon-Buttered Dill Stuffed Potatoes

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I love potatoes and these are wowee awesome!

Making these potatoes are a little more complicated than just mashing but they are worth it.  Even Mr. Meat Eater liked them and he is not really a potato fan. Fresh dill and fresh lemon juice are a must.   Just be careful when scooping out the potato pulp not to split the shell.  It helps to leave a thin layer of potato on the shell to make it more stable.

I think these would be easy to freeze if you have leftovers or want to make them as a freezer meal.

Potatoes 2

Lemon-Buttered Dill Stuffed Potatoes

4 large potatoes, baked
8 tbsps butter, melted
1/3 cup sour cream
2 tbsps fresh dill, finely chopped
4 tsps fresh lemon
1/2 tsp garlic salt
1 tbsp onion, finely minced
salt and pepper to taste
paprika for garnish if desired

Preheat oven to 350°.

Cut each potato in half lengthwise and scoop out pulp, leaving the skin as a shell. It helps to leave a thin layer of potato still on the skin as it makes the shells more sturdy.

In a large bowl, mix potato pulp with 5 tbsps melted butter and remaining ingredients except paprika. Beat with mixer until smooth.

Scoop mixture back into the shells. Brush with remaining 3 tbsps of butter. Sprinkle with paprika.

Bake 15-20 minutes or until lightly browned.

COOK’S NOTE: Potatoes can be made up and refrigerated several hours or overnight BEFORE baking.

Makes 8 servings.

Adapted from Dining By Fireflies.

Happy Cooking!

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