Lemon Dill Stuffed Potatoes Recipes

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.

Steps:

• Place your baby new potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender for about 20 minutes. While the potatoes are cooking, Place a colander over the boiling water and blanch the green peas for about 45 seconds.
• Drain potatoes, transfer to large bowl and set aside to cool for a bit. Once potatoes are cooled slightly add the red onion, dill, chives, mayonnaise and peas. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste.

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.

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.

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.

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.