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.
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.