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Lemon Dill Potatoes
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Plus+ 5 Per Serving

4 large baking potatoes (about 8 ounces each)
1/4 cup margarine or butter, melted
1/3 cup dairy sour cream
2 tablespoons finely snipped fresh dill,
or 1-1/2 teaspoon dried dill weed
4 teaspoons lemon juice
1/2 teaspoon garlic salt
1/8 teaspoon pepper
Paprika (optional)
Dill sprigs (optional)
Lemon wedges (optional)
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1. Scrub potatoes thoroughly with a brush. Pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender. Or, micro-cook, uncovered, on 100% power (high) for 13 to 17 minutes or until almost tender, rearranging once. Let stand for 5 minutes.

2. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell (because potatoes are hot, you may want to hold the potato halves with a pot holder while scooping). Place potato pulp in a large bowl. Add 3 tablespoons of the melted margarine or butter, the sour cream, dill or dill weed, lemon juice, garlic salt, and pepper. With an electric mixer on low speed, beat until smooth. Pile the mixture into the potato shells.

3. Place in a 2-quart rectangular baking dish. Drizzle potatoes with remaining 1 tablespoon melted margarine or butter. Sprinkle with paprika, if desired. Bake in a 425 degree F oven about 20 minutes or until light brown. Serve with dill sprigs and lemon wedges.

Makes 8 Servings

Nutritional Info Per Serving: Calories 183, Carbs 26 g, Fat 8 g, Fiber 2 g, Protein 3 g