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Categories:Viewed: 44 - Published at: 6 years ago
Ingredients
- 4 large baking potatoes
- 1/4 c. margarine or butter, melted
- 1/3 c. dairy sour cream
- 2 Tbsp. finely snipped fresh dill or 1 1/2 tsp. dried dill weed
- 4 tsp. lemon juice
- 1/2 tsp. garlic salt
- 1/8 tsp. pepper
- paprika (optional)
- dill sprigs (optional)
- lemon wedges (optional)
Method
- Scrub potatoes thoroughly with a brush.
- Pat dry.
- Prick potatoes with a fork.
- Bake in a 425° oven for 40 to 60 minutes, or until tender.
- Or, microcook, uncovered, on 100% power (High) for 14 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, 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.
