Lemon Dill Potatoes

• 4 large baking potatoes
• 1/4 c. margarine, melted
• 1/3 c. 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 (optional)

1. Scrub potatoes thoroughly with a brush; pat dry.
2. Prick potatoes with a fork.
3. Bake in a 425u0b0 oven for 40 to 60 minutes or until tender.
4. Let stand for 5 minutes.
5. Cut potatoes in half lengthwise.
6. Gently scoop out each half, leaving a thin shell. Place potato pulp in large bowl.
7. Add 3 tablespoons of the melted margarine, sour cream, dill, lemon juice, garlic salt and pepper. With electric mixer on low speed, beat until smooth.
8. Pile mixture into potato shells.
9. Place in a 12 x 7 1/2 x 2-inch baking dish. Brush with remaining tablespoon of melted margarine.
10. Sprinkle with paprika.
11. Bake in 425u0b0 oven for 20 minutes or until light brown.

baking potatoes, margarine, sour cream, dill, lemon juice, garlic salt, pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982304 (may not work)