4 - 5 lg. baking potatoes
1/4 c. butter melted
1/3 c. sour cream
1 1/2 tsp. dill weed
4 tsp. lemon juice
1/2 tsp. garlic salt
1/8 tsp. pepper
Paprika

Bake potatoes and let stand until cool enough to handle. Scoop out potato and set shell to side. Place potatoes in a bowl. Add 3 tablespoons of melted butter. Add sour cream, dill weed, lemon juice, garlic salt and pepper. Beat with an electric mixer until blended. Place mixtures back into shells and brush with butter. Sprinkle with paprika and return to oven. Bake about 15 to 20 minutes longer.