Wash and scrub baking potatoes; wipe dry. Rub butter over entire surface of potatoes and wrap each loosely in aluminum foil. Place on grill and bake about 1 hour or until tender. Turn several times for even baking. Loosen foil and cut a cross in top of each potato and squeeze open. Serve with Dill Butter.

Dill Butter: Cream 1/4 cup butter with 1/2 teaspoon dill weed until fluffy. Enough butter for 4 to 6 potatoes.