LAURA'S LEMON ROASTED POTATOES
Try this recipe for lemon and dill flavored roasted potatoes that fit perfectly into a Mediterranean or Greek menu.
Provided by Laura
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
- Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.
Nutrition Facts : Calories 460.6 calories, Carbohydrate 55.2 g, Cholesterol 40.7 mg, Fat 25 g, Fiber 7 g, Protein 6.6 g, SaturatedFat 10.5 g, Sodium 516.5 mg, Sugar 2.5 g
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
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.
SUNNY'S GREEN GODDESS TWICE BAKED POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the potatoes: Preheat the oven to 400 degrees F. Rub the potatoes all over with the oil. Season the skins with salt and pepper and place on a baking sheet. Bake until tender inside, about 1 hour. Set aside until cool enough to handle, but still warm. Leave the oven on.
- For the yogurt mixture: While the potatoes are baking, in a medium bowl, stir together the yogurt, cilantro, dill, mint, parsley and scallions. Taste and season with salt and pepper. Set aside.
- For the filling: Slice each potato in half lengthwise. Use a spoon to gently hollow out each half, leaving about 1/4 inch of flesh around the border and bottom. Mash the potato flesh in a large bowl with a fork or potato masher. Add the melted butter, half of the cream or milk, 1 cup of the cheese blend, 1/2 cup of the yogurt mixture, and salt and pepper to taste. Reserve the rest of the yogurt mixture for serving. Mix to combine, adding more cream or milk to make smooth. Taste and season with salt and pepper if needed.
- Re-bake the potatoes: Line a baking sheet with parchment or nonstick aluminum foil. Place the hollowed-out potatoes on the prepared baking sheet. Using a large spoon, fill the recess of each potato with the filling. Top the potatoes with the remaining cheese. Bake until the tops begin to brown, 20 to 25 minutes. Serve with a dollop of the reserved yogurt mixture.
LEMON DILL STUFFED POTATOES
Just a little twist turns a good recipe into a great one. Lemon and dill are a winning combination in these twice-baked potatoes. From Recipe.com
Provided by Gagoo
Categories Potato
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Scrub potatoes thoroughly with a brush. Pat dry. Prick potatoes with a fork. Bake in a 425°F oven for 40 to 60 minutes or until tender.
- 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 of the melted butter, sour cream, dill, lemon juice, garlic salt and pepper. With an electric mixer on low speed, beat until smooth.
- Pile the mixture into the potato shells.
- Place in a 2-quart rectangular baking dish. Drizzle potatoes with remaining 1 tablespoon melted butter. Sprinkle with paprika, if desired.
- Bake in 425°F oven about 20 minutes or until light brown. Serve with dill sprigs and lemon wedges, if desired.
- Make ahead tip:.
- Prepare potatoes but do not bake. Cover and chill up to 24 hours. Bake, covered, for 20 minutes. Uncover and bake 10 to 15 minutes more or until heated through. Serve as above.
Nutrition Facts : Calories 135.8, Fat 7.7, SaturatedFat 4.8, Cholesterol 20.2, Sodium 61.5, Carbohydrate 15.7, Fiber 1.4, Sugar 1.1, Protein 1.7
NEW POTATOES IN LEMON-DILL SAUCE
The recipe was passed down from some of my Ukrainian relatives. I love using the fresh dill from my garden to make the sauce.-Dannealle Misson, Pembina, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and dill sprigs in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Transfer potatoes to a serving bowl; keep warm. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add cream and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the snipped dill, lemon juice and salt; pour over potatoes and toss to coat.
Nutrition Facts : Calories 180 calories, Fat 9g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
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