Lemon Dill Stuffed Potatoes Recipe

Name: Lemon Dill Stuffed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large baking potatoes; ¼ cup butter, melted; ⅓ cup sour cream; 2 tablespoons fresh dill, finely snipped (or 1-1/2 teaspoon dried dill weed); 4 teaspoons lemon juice; ½ teaspoon garlic salt; ⅛ teaspoon pepper; paprika (optional); dill sprigs (optional); lemon wedge (optional)

Servings: persons

1
Scrub potatoes thoroughly with a brush.
2
Pat dry.
3
Prick potatoes with a fork.
4
Bake in a 425F oven for 40 to 60 minutes or until tender.
5
Cut potatoes in half lengthwise.
6
Gently scoop out each potato half, leaving a thin shell
7
Place potato pulp in a large bowl.
8
Add 3 tablespoons of the melted butter, sour cream, dill, lemon juice, garlic salt and pepper.
9
With an electric mixer on low speed, beat until smooth.
10
Pile the mixture into the potato shells.
11
Place in a 2-quart rectangular baking dish.
12
Drizzle potatoes with remaining 1 tablespoon melted butter.
13
Sprinkle with paprika, if desired.
14
Bake in 425F oven about 20 minutes or until light brown.
15
Serve with dill sprigs and lemon wedges, if desired.
16
Make ahead tip:.
17
Prepare potatoes but do not bake.
18
Cover and chill up to 24 hours.
19
Bake, covered, for 20 minutes.
20
Uncover and bake 10 to 15 minutes more or until heated through.
21
Serve as above.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large baking potatoes, ¼ cup butter, melted, ⅓ cup sour cream, 2 tablespoons fresh dill, finely snipped (or 1-1/2 teaspoon dried dill weed), and more.

Yes, Lemon Dill Stuffed Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Dill Stuffed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions