Lemon Dill Potatoes
- Scrub potatoes thoroughly with a brush. Pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender. Or, micro-cook, uncovered, on 100% power (high) for 13 to 17 minutes or until almost tender, rearranging once. Let stand for 5 minutes.
- Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell (because potatoes are hot, you may want to hold the potato halves with a pot holder while scooping). Place potato pulp in a large bowl. Add 3 tablespoons of the melted margarine or butter, the sour cream, dill or dill weed, lemon juice, garlic salt, and pepper. With an electric mixer on low speed, beat until smooth. Pile the mixture into the potato shells.
- Place in a 2-quart rectangular baking dish. Drizzle potatoes with remaining 1 tablespoon melted margarine or butter. Sprinkle with paprika, if desired. Bake in a 425 degree F oven about 20 minutes or until light brown. Serve with dill sprigs and lemon wedges. Makes 8 side-dish servings.
From the Test Kitchen
Prepare potatoes but do not bake. Cover and chill up to 24 hours. Bake, covered, for 20 minutes. Uncover and bake 10 to 15 minutes more or until heated through. Serve as above.
Nutrition Facts (Lemon Dill Potatoes)
- Per serving:
- 183 kcal ,
- 8 g fat
- 4 mg chol. ,
- 187 mg sodium ,
- 26 g carb. ,
- 2 g fiber ,
- 3 g pro.