6-8 potatoes
3/4 c. sour cream
1 tsp. sugar
1/4 lb. butter
2 tsp. salt
1/4 tsp. pepper
2 tsp. chopped chives
1/4 tsp. dill weed
10 oz. chopped spinach, thawed and well drained
1/2 tsp. garlic powder
1 c. shredded cheddar cheese

Bake potatoes (not in foil) until done. Cut in half lengthwise and scoop out potatoes. Mash without milk; add sour cream, sugar, butter, salt, pepper, garlic powder, and chives. Beat until light and fluffy. Add dill and spinach. Put filling into potato skins. Sprinkle with cheese. Bake 20 minutes at 400 degrees.