Lemon Dill Twice Baked Potatoes
Elevate your side dish game with these Lemon Dill Twice Baked Potatoes, a vibrant twist on a classic comfort food. Perfectly baked russet potatoes are scooped out and mashed with creamy butter, tangy sour cream, zesty lemon juice, and aromatic fresh dill, creating a light and flavorful filling. Garlic powder, Parmesan cheese, and a touch of sharp cheddar add depth, while the crispy potato skins act as delicious edible bowls. Finished with melted cheddar and a sprinkle of dill, these twice baked potatoes are a harmonious blend of bright citrus and savory richness. Ideal for holiday feasts, casual dinners, or impressing guests, this recipe offers a refreshing upgrade to traditional potato dishes.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 4 tablespoons unsalted butter
- 0.5 cup sour cream
- 0.25 cup whole milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
- 0.5 cup shredded sharp cheddar cheese
- 1 teaspoon olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
Wash the potatoes thoroughly and pat them dry. Use a fork to poke several holes in each potato to allow steam to escape during baking.
Rub the potatoes with olive oil and place them on the prepared baking sheet. Bake for 50-60 minutes, or until the potatoes are tender and the skin is crispy.
Remove the potatoes from the oven and let them cool for 10 minutes. Lower the oven temperature to 375°F (190°C).
Cut each potato in half lengthwise. Carefully scoop out the insides, leaving about a 1/4-inch shell. Place the scooped-out potato flesh in a large mixing bowl.
Add the butter, sour cream, milk, lemon juice, lemon zest, garlic powder, salt, black pepper, and Parmesan cheese to the mixing bowl with the potato flesh. Mash everything together until smooth and creamy.
Fold in the chopped dill, saving a small amount for garnish. Taste the mixture and adjust the seasoning if needed.
Spoon the mashed potato mixture back into the potato shells, mounding it slightly. Sprinkle the tops with shredded cheddar cheese.
Place the filled potato halves back on the baking sheet and bake at 375°F (190°C) for 15 minutes, or until the cheese is melted and golden brown.
Garnish with the reserved chopped dill before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 3228 mg | 140% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 16.5 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 960 mg | 74% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3912 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
