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

Scrub potatoes thoroughly with a brush. Pat dry. Prick potatoes with a fork. Bake in a 425 degree oven for 40 to 60 minutes or until tender. Or, micro-cook, uncovered, on 100% power (High) for 14 to 17 minutes or until almost tender, re- arranging once. Let stand for 5 minutes. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell (because potatoes are hot, you may want to hold the potato halves with a pot holder while scooping.) Place potato pulp in a large bowl. Add 3 tablespoons of the melted butter, sour cream, dill or dill weed, lemon juice, garlic salt and pepper. With an electric mixer on low speed, beat until smooth. Pile the mixture into the potato shells.

Place in a 12" x 7 1/2" x 2" baking dish. Brush potatoes with remaining 1 tablespoon melted butter. Sprinkle with paprika, if desired. Bake in a 425 degree oven for about 20 minutes or until light brown. Serve with dill sprigs and lemon wedges. Makes 8 side dish servings.