LEMON DILL TWICE BAKED POTATOES
I love potatoes but I get tired of the same old twice baked with cheese and bacon, ecetera, ecetera, ecetera. These are just a little different from the ordinary.
Provided by LAURIE
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Scrub potatoes and bake at 425°F until tender, approx 30-45 minutes depending on potato size.
- When done, remove from oven and cut in half lengthwise.
- Scoop out each potato half, leaving a thin shell.
- In a large bowl mix potato pulp and 3 TBS butter.
- Add rest of ingredients except the remaining butter.
- Beat until smooth.
- Pile mixture back into the potato shells.
- Place in buttered baking dish.
- Brush tops with remaining butter.
- Bake at 425°F for about 20 minutes until golden brown.
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Arsaki Ken
[email protected]I've made these potatoes several times now and they are always a hit. They're the perfect side dish for any occasion.
Crystal Mascarello
[email protected]Great recipe! Easy to follow and the potatoes turned out great. I added a bit of extra cheese to the filling and they were perfect.
Fanele Blose
[email protected]Amazing recipe! The potatoes were fluffy and flavorful, and the lemon-dill sauce was the perfect complement. I will definitely be making this again.
apil aayush
[email protected]These twice-baked potatoes were a hit! The lemon and dill added a bright, fresh flavor that really complemented the creamy potato filling. I also loved the crispy breadcrumb topping. I will definitely be making these again.