1/3 c. unsalted butter, melted
3 tbsp. lemon juice
1 1/2 tsp. minced garlic
3/4 tsp. dried dill
1/4 tsp. grated lemon peel
1/8 tsp. Tabasco pepper sauce
3 lg. Idaho potatoes

In small bowl combine butter, lemon juice, garlic, dill, lemon peel and Tabasco sauce; mix well.

Cut potatoes in half lengthwise. Cut deep slits in cut surface every 1/4 inch, being careful not to cut through the skin. Arrange in shallow baking pan. Brush with butter mixture. Bake in a preheated 425 degree oven 1 hour; brush with remaining butter mixture every 15 minutes. Yield: 6 servings; approximately 12 mg. sodium per serving.