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fatkat Posted March 22, 2006 02:09 PM
Lemon Dill Potatoes
Better Homes and Gardens October 1990
4 large baking potatoes
1/4 cup margarine or butter, melted
1/3 cup dairy sour cream
2 TBS finely snipped fresh dill or 1 1/2 teaspoon dried dillweed
4 tsp lemon juice
1/2 tsp garlic salt
1/8 tsp pepper
Paprika (optional)
Dill Sprigs (optional)
Lemon wedges (optional)
Scrub potatoes thoroughly with a brush. Pat dry. Prick potatoes with a fork. Bake in a 425 degrees F oven for 40 to 60 minutes or till tender.
Or, micro-cook, uncovered, on 100% power (high) for 13 to 17 minutes or till 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, sour cream, dill or dillweed, lemon juice, garlic salt, and pepper. With an electric mixer on low speed, beat till 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 till light brown. Serve with dill sprigs and lemon wedges.
Makes 8 side-dish servings. fatkats Lemon Dill Potatoes
Lemon Dill Potatoes
Better Homes and Gardens October 1990
4 large baking potatoes
1/4 cup margarine or butter, melted
1/3 cup dairy sour cream
2 TBS finely snipped fresh dill or 1 1/2 teaspoon dried dillweed
4 tsp lemon juice
1/2 tsp garlic salt
1/8 tsp pepper
Paprika (optional)
Dill Sprigs (optional)
Lemon wedges (optional)
Scrub potatoes thoroughly with a brush. Pat dry. Prick potatoes with a fork. Bake in a 425 degrees F oven for 40 to 60 minutes or till tender.
Or, micro-cook, uncovered, on 100% power (high) for 13 to 17 minutes or till 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, sour cream, dill or dillweed, lemon juice, garlic salt, and pepper. With an electric mixer on low speed, beat till 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 till light brown. Serve with dill sprigs and lemon wedges.
Makes 8 side-dish servings. fatkats Lemon Dill Potatoes