Stuffed potatoes are like baked potatoes, only with the butter and sour cream baked right into the potatoes. This version boosts things even further with the distinctive flavour of dill.

Yield: Serves 8.



  • 4 large russet potatoes
  • 1/3 cup sour cream
  • 1/4 cup salted butter, softened
  • 2 tbsp lemon juice
  • 1 tsp dill weed
  • 1/2 tsp salt
  • 1/4 tsp garlic powder, optional
  • 1/8 tsp freshly ground pepper
  • 1 tbsp salted butter, melted
  • Paprika*


  1. Preheat ovne to 425°F.
  2. Scrub potatoes and pat dry; prick with a fork. Place potatoes in a baking dish. Bake until tender, about 45 - 60 minutes.
  3. Cut potatoes in half lengthwise. Using a spoon, scoop potato pulp out of each half, leaving a 1/8 inch shell. Add sour cream, butter, lemon juice, dill, salt, garlic powder and pepper to potato pulp. Using medium speed of an electric mixer, beat mixture for 1 minute or until smooth. Do not overbeat.
  4. Spoon mixture evenly into potato shells. Place potatoes in a baking dish. Drizzle with melted butter and sprinkle with paprika. Potatoes may be prepared to this point and refrigerated for up to 24 hours.
  5. Bake, uncovered, until heated through and lightly browned, about 20 - 25 minutes.
Nutritional analysis per serving:

225 calories, 9 g fat, 4.2 g protein, 32.6 g carbohydrate, 3.5 g fibre, 226 mg sodium

*Ingredient not included in nutritional analysis.