Directions
- Preheat the oven to 350°F. Meanwhile clean the potatoes thoroughly with cold water. Stab each potato with a fork about four to six times to let the steam escape during the cooking process.
- Dry the potatoes and lightly coat each potato with some oil. Set them in a baking dish and put in oven for about 1 hour to 1 1/2 hours. (The skin should be puffed up, golden-brown and crispy, and the potato should squish easily and be very soft on the inside.)
- Let them stand until cool enough to handle. Cut the potatoes in half and scoop out the insides and set shell to the side.
- Place the scooped insides in a bowl. Add the melted butter, sour cream, Daregal Gourmet Fresh Frozen dill, lemon juice, garlic, salt and pepper. Beat with an electric mixer until blended.
- Place mixtures back into shells and brush with butter. Sprinkle with paprika and return to oven. Bake about 15 to 20 minutes longer.
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