Lemon Dill Twice Baked Potatoes Recipe
Cook Time: 1 hour 10 minutes
Prep Time: 15 minutes
Total Time: 1 hour 25 minutes
Recipe Category: Potato
Servings: 8
Description:
Potatoes are one of the most beloved ingredients in the kitchen, but sometimes the classic twice-baked potato with cheese and bacon can get a bit repetitive. This recipe adds a refreshing twist by incorporating the bright flavors of fresh dill and a touch of lemon, giving your twice-baked potatoes a unique, light flavor. Perfect for anyone looking to try something new while enjoying the comforting familiarity of a twice-baked potato.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Baking potatoes | 4 |
| Butter | 1/4 cup (3 tablespoons) |
| Sour cream | 1/3 cup |
| Fresh dill | 2 tablespoons, chopped |
| Dried dill weed | 4 teaspoons |
| Lemon juice | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Pepper | 1/2 teaspoon |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 137.7 kcal |
| Total Fat | 7.8 g |
| Saturated Fat | 4.9 g |
| Cholesterol | 19.5 mg |
| Sodium | 49.1 mg |
| Carbohydrates | 15.8 g |
| Dietary Fiber | 1.4 g |
| Sugars | 0.8 g |
| Protein | 1.8 g |
Instructions:
-
Prepare the Potatoes:
Begin by scrubbing the baking potatoes clean under cold running water to remove any dirt. Once cleaned, place the potatoes on a baking sheet and bake in a preheated oven at 425°F (220°C) for about 30 to 45 minutes, or until the potatoes are tender when pierced with a fork. The cooking time may vary slightly depending on the size of your potatoes. -
Slice and Scoop:
When the potatoes are done, remove them from the oven and allow them to cool for a few minutes. Slice each potato in half lengthwise. Using a spoon, scoop out the soft potato flesh, leaving a thin shell so the potato skin holds its shape. You can save the scooped-out potato pulp for the filling. -
Prepare the Filling:
In a large mixing bowl, add the scooped potato pulp. To this, add the 3 tablespoons of butter, sour cream, fresh chopped dill, dried dill weed, lemon juice, garlic powder, and pepper. Using a hand mixer or a potato masher, beat the mixture until it is smooth and creamy. Adjust the seasoning to taste, adding a little more salt or pepper if needed. -
Stuff the Potatoes:
Carefully spoon the potato mixture back into the empty potato skins. Fill each potato half generously with the creamy, dill-infused mixture. Be sure to pack the filling well so that the potatoes maintain their shape and the mixture is evenly distributed. -
Bake Again:
Once all the potato halves are stuffed, place them into a buttered baking dish. Brush the tops of the stuffed potatoes with the remaining tablespoon of butter to help them become golden and crispy during the second bake. -
Final Bake:
Return the stuffed potatoes to the oven and bake for an additional 20 minutes at 425°F (220°C), or until the tops are golden brown and slightly crisped. This will give them that perfect twice-baked texture—crispy on the outside, creamy on the inside. -
Serve and Enjoy:
Once baked, remove the potatoes from the oven and allow them to cool for a few minutes before serving. These Lemon Dill Twice Baked Potatoes make an excellent side dish for grilled meats, roasted chicken, or a fresh green salad. Their light, tangy flavor is sure to brighten up any meal!
Reviews:
⭐️⭐️⭐️⭐️ “These twice-baked potatoes are a delightful twist on the classic! The dill and lemon give a fresh, herbaceous flavor, and the texture is perfectly creamy. We loved them as a side dish to roasted chicken.”
⭐️⭐️⭐️⭐️ “A great way to change up the usual twice-baked potatoes. The lemon dill combination is subtle yet refreshing, and the potatoes bake up beautifully golden on top.”
These Lemon Dill Twice Baked Potatoes are the ideal side dish when you want something a little different from the usual but still packed with comforting flavors. Whether you’re hosting a dinner party or preparing a family meal, this recipe is sure to stand out! Enjoy!
