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

Bake potatoes, cut in 1/2 lengthwise. Carefully scoop out each potato half. Place pulp in a large bowl, add 3 tablespoons butter, sour cream, dill weed, lemon juice, garlic salt and pepper. Beat with electric mixer on low speed and beat until smooth. Pile the mixture back in shells. Place in baking dish. Brush tops with remaining butter (more if you wish). Sprinkle with paprika. Bake at 425 degrees for 20 minutes or until light brown. Simple and very good.