Lemon Herb Potatoes

These Lemon Herb Potatoes are a delightful twist on the classic stuffed potato. The fluffy interior is mashed with warm skimmed milk, minced garlic, and sauted onions, creating a rich yet light texture. Bright lemon zest and fresh parsley cut through the creaminess, while dill weed adds an aromatic, earthy depth. Baked again in their skins until golden, they offer a satisfying contrast between the crisp exterior and the soft, flavorful filling. Perfect as a vegetarian side dish for roast chicken or fish, these potatoes bring a fresh, home-style elegance to any table. They are simple to prepare using pantry staples, making them an excellent choice for weeknight dinners or casual gatherings where you want to impress without spending hours in the kitchen.

Cooking Method: Baking, Sautéing

Cuisine: Global

Courses: Side Dishes

Difficulty: Advanced

Servings: 6

Calories: 189.1

Dietary: Gluten-free, Vegetarian

Description

These Lemon Herb Potatoes are a delightful twist on the classic stuffed potato. The fluffy interior is mashed with warm skimmed milk, minced garlic, and sauted onions, creating a rich yet light texture. Bright lemon zest and fresh parsley cut through the creaminess, while dill weed adds an aromatic, earthy depth. Baked again in their skins until golden, they offer a satisfying contrast between the crisp exterior and the soft, flavorful filling. Perfect as a vegetarian side dish for roast chicken or fish, these potatoes bring a fresh, home-style elegance to any table. They are simple to prepare using pantry staples, making them an excellent choice for weeknight dinners or casual gatherings where you want to impress without spending hours in the kitchen.

Ingredients

6 small Baking potatoes
1/2 cup Chopped onion
2 tablespoon Unsalted margarine
1 Clove Minced garlic
1/2 cup Hot skimmed milk
1 teaspoon Dill weed
1/8 teaspoon White pepper
1 teaspoon Grated lemon peel
1 tablespoon Parsley
1 teaspoon Paprika

Directions

1
Preheat the oven to 400F (200C).
2
Scrub the potatoes clean and prick them several times with a fork.
3
Bake the potatoes directly on the oven rack for 45-60 minutes, or until tender when pierced with a knife.
4
While the potatoes bake, melt the unsalted margarine in a small skillet over medium heat.
5
Add the chopped onion and minced garlic to the skillet and saut for 5-7 minutes until soft and translucent.
6
Remove the baked potatoes from the oven and let them cool just enough to handle.
7
Slice each potato open lengthwise and carefully scoop out the flesh into a large mixing bowl, leaving a thin layer attached to the skin to create a shell.
8
Mash the potato flesh until smooth.
9
Stir the sauted onion mixture, hot skimmed milk, grated lemon peel, white pepper, dill weed, and parsley into the mashed potatoes.
10
Mix until well combined and creamy.
11
Spoon the potato mixture back into the potato skins, mounding it slightly in the center.
12
Sprinkle the top of each stuffed potato with paprika.
13
Return the stuffed potatoes to the oven and bake for 15-20 minutes, or until the tops are lightly golden and heated through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 189.1kcal

% Daily Value *
Total Fat 5.7g9%
Saturated Fat 1.9g10%
Cholesterol 0.6mg1%
Sodium 100.1mg5%
Total Carbohydrate 30.4g11%
Dietary Fiber 3.9g16%
Sugars 4.0g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, you can substitute butter for the margarine.

Add 1/2 oz of grated cheddar cheese on top of each potato before the final baking step for a cheesy variation.

Ensure the milk is hot before adding it to the potatoes to help maintain a fluffy texture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350F for best results.

Keywords: potatoes, lemon, herbs, stuffed, vegetarian, side dish, dill, parsley, garlic, onion, baked, comfort food, easy dinner, mashed, zest, healthy, skimmilk, pepper, cheese, paprika

Read it online: https://www.chefs-mate.com/recipe/lemon-herb-potatoes/