6 sm. baking potatoes (4-6 oz. each)
1/3 c. chopped onion
1 clove garlic, minced
2 tbsp. sweet unsalted butter
1/2 c. hot skim milk
1 tsp. grated lemon peel
1/8 tsp. ground white pepper
1 tsp. fresh chopped dill or 1 tsp. dill weed
1 tbsp. finely chopped parsley

Bake potatoes at 400 degrees until done, about 45 minutes. Let stand at room temperature until cool enough to handle.

Meanwhile, saute onion and garlic in butter until tender; set aside. Cut a slice from the top of each potato. Scoop out the insides, being careful not to break skins. Mash potato insides; beat in prepared onion mixture, hot skim milk, lemon peel and pepper. Mix in dill weed and parsley. Arrange potato skins in a baking dish. Pile mashed potato mixture into skins; sprinkle with paprika. Bake at 400 degrees for 30 minutes or until lightly browned.