Dilly Stuffed Potatoes

  • Yield: servings


4large baking potatoes
1/4cup (1/2 stick) light stick margarine, softened
1/3cup nonfat sour cream
1 1/2teaspoons dried dillweed
1tablespoon lemon juice
1/2teaspoon garlic powder
1/8teaspoon pepper


  1. Preheat oven to 425F, piece potatoes with a fork, and bake for 1 hr until potatoes are fork tender.
  2. Slice potatoes lengthwise and carve out flesh. Thoroughly mix potato flesh, margarine, sour cream, dillweed, lemon juice, garlic powder and pepper. Scoop mixture in potato shells, sprinkle with paprika, and bake 20 minutes.


Nutritional Info *per serving

  • Calories 124
  • Fat 2.9g
  • Saturated Fat .5g
  • Cholesterol 1mg
  • Sodium 84mg