Ingredients

6 small baking potatoes
1/2 C. onion, chopped
1 Tbsp. unsalted margarine
1 clove garlic, minced
1/4 C. skim milk, hot
1 tsp. dill weed
1/8 tsp. white pepper
1 tsp. lemon peel, grated
1 Tbsp. parsley
paprika
1/2 oz. grated cheese, for each potato (optional)

Cooking Instructions

Bake potatoes until done. Cool. Saute onions and garlic in unsalted margarine. Scoop out potatoes and mash. Beat in onion mixture, hot skim milk, lemon and pepper. Mix in dill and parsley. Refill skins. Sprinkle with paprika. Bake at 400 degrees F. for 30 minutes. For cheese lemon herb potatoes, add 1/2 oz. grated cheddar cheese on top of each potato before baking the final time.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: