Lemon Dill Potatoes - cooking recipe

Ingredients

4 large baking potatoes
1/4 c. margarine or 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 (optional)
dill sprigs (optional)
lemon wedges (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.
Or, microcook, uncovered, on 100% power (High) for 14 to 17 minutes, or until almost tender, rearranging 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 margarine or 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.