Baked potato with lemon dill sour cream is a bright, flavorful twist to the hearty side dish or entree. Perfectly baked potatoes topped with butter and a lemon, dill, garlic, sour cream. Top with extra fresh dill for a springy twist.

Raise your hand if you are ready for Spring.

My hand is flailing.

Weezer is fighting pneumonia and the kids have boogery noses and coughs on and off.

Throw in the still looming pandemic and yep, I am over it all!

I want sunshine and no more flipping snow!

I want all the asparagus and fresh peas.

Until then, I am brightening up all my foods with bright greens and lemons.

The combination of dill and lemon on a baked potato is the equivalent of a 50 degree Midwestern day in February.

Baked potatoes became a winter staple here.

They are easy to make ahead and quick to reheat.

I like to top them with loads of veggies or do a loaded baked potato kind of thing.

Next thing you know, the potato is now the main meal.

Baked potato with lemon dill sour cream has a lot of flavors that come out when the sour cream starts to melt into the warm potato.

Major players in the sour cream:

• sour cream
• grated garlic
• fresh dill
• lemon juice
• lemon zest
• salt & pepper

Make the sour cream ahead of time too!

Now you have a quick side dish or main meal to reheat whenever you want.

I will share this pro tip with you that I learned from Jonathan, The Candid Appetite.

The key to ultimate surface area for a baked potato with lemon dill sour cream is to use a fork and poke a zig-zag pattern in the top of the potato.

Don’t just use a knife to slice a slit along the top.

Trust me!

Try this new topping.

Let me know, what are your favorite baked potato toppings?

Baked Potatoes with Lemon Dill Sour Cream

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Perfectly tender baked potatoes topped with a lemon, dill, and garlic sour cream and lost of fresh dill, salt, and pepper.

Print

Ingredients

• 4 large Russet or Golden Potatoes
• Extra-Virgin Olive Oil
• Salt
• For the Sour Cream:
• 3/4 cup sour cream
• 1 garlic clove, grated
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 heaping tbsp fresh chopped dill
• 1 tsp lemon juice
• zest of 1 lemon

Instructions

1. Preheat the oven to 375 degrees F. Poke holes in each potato with a fork. Cut 4 pieces of foil, large enough to wrap a potato. Place each potato in the center of the foil. Top with a drizzle of olive oil and a pinch of salt. Wrap each potato tightly. Place wrapped potatoes on a baking sheet. Bake potatoes for an hour. Remove and let slightly cool before unwrapping and cutting.
2. To prepare the sour cream, mix together the sour cream, fresh dill, garlic, salt, pepper, lemon juice, and lemon zest in a medium/small mixing bowl. Transfer to a small/medium container with a lid and store in the fridge until the potatoes are done and ready to be eaten.
3. Use a fork to pierce a zig-zag pattern on the top of the potatoes. Press each end into the center of the potato and the potato will burst open revealing the interior. Top each hot potato with a sliver of butter and then a big dollop of the lemon dill sour cream.
4. Finish off with salt, pepper, and more fresh dill and lemon zest. Serve warm/hot.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Wilton Perfect Results Premium Non-Stick 21 x 15-Inch Mega Baking Pan