Lemon Dill Twice Baked Potatoes Recipes

TWICE-BAKED POTATOES

Steps:

• Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
• Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
• Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
• Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

GREEK-STYLE LEMON ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

ULTIMATE TWICE BAKED POTATOES

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.

LAURA'S LEMON ROASTED POTATOES

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.

SALT AND PEPPER CRUSHED POTATOES WITH LEMON DILL MAYO

Steps:

• Preheat the oven to 400 degrees F.
• Cut any larger potatoes in half so they are all roughly the same size. Put into a saucepan and cover with cold water. Bring to the boil and gently simmer until fork tender, 10 to 12 minutes. Drain well using a colander.
• Tip the potatoes out onto a baking sheet and press each one down in the middle with a potato masher or your thumb to crush it. (Let cool slightly before crushing if using your thumb.)
• Drizzle the olive oil over and sprinkle with a couple pinches of salt and pepper. Gently toss each potato in the seasoning.
• Bake the potatoes, flipping them halfway through, until crispy and golden, 35 to 40 minutes. Serve with the Lemon Dill Mayo.
• Add the mayonnaise, dill, lemon juice and a pinch of salt to a medium bowl. Mix well to combine.

LEMON DILL TWICE BAKED POTATOES

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.