Lemon Dill Potatoes

Ingredients:

• 4 large baking potatoes
• 1/4 cup margarine or butter, melted
• 1/3 cup dairy sour cream
• 2 tablespoons fresh dill, finely snipped
• 4 teaspoons lemon juice
• 1/2 teaspoon garlic salt
• 1/8 teaspoon pepper
• paprika (optional)
• dill sprigs (optional)
• lemon wedges (optional)

Instructions:

Scrub the potatoes thoroughly with a brush. Pat dry, then prick the potatoes with a fork. Bake at 425° for 40 to 60 minutes or until tender. Let the potatoes stand for 5 minutes, then cut in half lengthwise. Gently scoop out each potato half, leaving a thin shell. Place the potato pulp in a large bowl, then add 3 tablespoons of melted butter, sour cream, dill, lemon juice, garlic salt and pepper. With an electric mixer on low speed, beat the mixture until smooth. Scoop the mixture back into the potato shells. Place in a 12x8x2-inch baking dish and brush the potatoes with the remaining 1 tablespoon of melted butter, then sprinkle with paprika. Bake at 425° for 20 minutes or until light brown. Sever with dill sprigs and lemon wedges.