Lemon Dill Potatoes

Serves: 8
Total Calories: 86


4 large baking potatoes
1/4 cup margarine or butter, melted
1/3 cup sour cream
2 tablespoons fresh dill, finely snipped, or 1 1/2 teaspoons dried dill weed
4 teaspoons lemon juice
1/8 teaspoon garlic salt
1/8 teaspoon pepper
paprika (optional)


Scrub potatoes and prick with fork. Bake in a 425° oven for 40–60 minutes or until tender. Let stand 5 minutes. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell. Place potato pulp in a large bowl. Add 3 tablespoons melted butter, sour cream, dill or dill weed, lemon juice, garlic salt, and pepper. With electric mixer on low speed, beat until smooth. Pile mixture into potato shells. Place in a 7x12-inch baking dish. Brush potatoes with remaining melted butter. Sprinkle with paprika, if desired. Bake in a 425° oven about 20 minutes , or until light brown.

Fun Fact: For 50 years, Winnebago Industries has been giving people reasons to travel farther, stay longer, and enjoy their vacations like never before. The company was founded in Forest City, which is located in Winnebago County, Iowa. Winnebago has become the leading manufacturer of motor homes and related products in the United States. The brand name has become synonymous with “motor home” and is commonly used as a generic term for such vehicles, whether they were produced by the company or not.

Nutritional Facts:

Serves: 8
Total Calories: 86
Calories from Fat: 35

This Lemon Dill Potatoes recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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