Lemon Dill Potatoes - cooking recipe

Ingredients

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)

Preparation

Scrub potatoes thoroughly with a brush; pat dry.
Prick potatoes with a fork.
Bake in a 425\u00b0 oven for 40 to 60 minutes or until tender.
Let stand for 5 minutes.
Cut potatoes in half lengthwise.
Gently scoop out each half, leaving a thin shell. Place potato pulp in large bowl.
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.
Pile mixture into potato shells.
Place in a 12 x 7 1/2 x 2-inch baking dish. Brush with remaining tablespoon of melted margarine.
Sprinkle with paprika.
Bake in 425\u00b0 oven for 20 minutes or until light brown.