Double-Baked Stuffed Taters

• 2 large russet potatoes, scrubbed
• 1 teaspoon olive oil
• 14 cup chopped red onion
• 2 cups sliced mushrooms
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 12 tablespoon chopped fresh dill or 12 teaspoon dried dill
• 14 teaspoon salt
• 14 black pepper
• 14 cup nonfat sour cream
• 2 tablespoons grated parmesan cheese

1. Preheat oven to 425*.
2. Pierce potatoes several times with a fork.
3. Bake potatoes until tender, about 1 hour.
4. Place potatoes on a wire rack and cool slightly.
5. In a large skillet, heat oil over medium heat.
6. Add red onion; saute until tender, about 3 minutes.
7. Add mushrooms and cook, stirring, for 5 minutes.
8. Add garlic, lemon juice, dill, salt and pepper.
9. Cook for 2 minutes.
10. Using a sharp knife, slice potatoes in half lengthwise.
11. Using a small spoon, scoop out potato pulp, leaving a small amount attached to the skin to form a shell.
12. In a large bowl, combine potato pulp, mushroom mixture, sour cream and parmesan.
13. Mix well.
14. Spoon potato mixture evenly into shells.
15. Place potatoes on a baking sheet.
16. Bake until heated through, about 20 minutes.
17. Serve immediately.

russet potatoes, olive oil, red onion, mushrooms, clove garlic, lemon juice, dill, salt, black pepper, nonfat sour cream, parmesan cheese

Taken from www.food.com/recipe/double-baked-stuffed-taters-21714 (may not work)