4 lg. baking potatoes
1/4 c. butter, melted
1/3 c. sour cream
2 tbsp. dried dill weed
4 tsp. lemon juice
1/2 tsp. garlic salt
1/8 tsp. pepper
Paprika (optional)
Dill sprigs (optional)

Scrub potatoes and prick with a fork. Bake at 425 degrees for 40-50 minutes. Cut potatoes in half lengthwise and gently scoop out each half leaving a thin shell. Place potato pulp in large bowl. Add 3 tablespoons of butter, sour cream, dill weed, lemon juice, garlic salt, and pepper. With mixer on low beat until smooth. Pile the mixture into the shells. Place in a 12 x 7 x 2 baking dish. Brush with remaining butter. Sprinkle with paprika and dill (if desired). Bake until light brown at 425 degrees for 20 minutes.