Author :: Mrs Liz
Category :: Salads / Veggies / Fruits
Ingredients ::
- 4 baking potatoes
- 1/2 cup butter
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon dill weed
- 2 Tablespoons finely chopped onion
- 1 large carrot, peeled and diced
By: Dawn Muente, West Bend, Wisconsin
Makes: 4 to 8 servings
A great idea to get kids to eat their carrots! It could work with other vegetables too.
Wash and pierce potatoes and bake in oven until tender.
Meanwhile, saute carrots until almost tender. Add onions and saute until transparent. Set aside.
When potatoes are done, take them out of the oven and allow them to cool enough to handle. Then cut in half lengthwise. Scoop out filling and put into a bowl, but keep potato skin shell intact (no holes and not too thin).
Take the bowl of potatoes, add butter, sour cream and salt; whip together. Mix in the dill weed. Fold carrots and onions into the mixture.
Refill potato shells and place onto a cookie sheet. Then lightly sprinkle each with paprika.
Bake at 375 degrees, until golden.
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