4 large russet potatoes
50 ml butter or margarine 1/4 cup
75 ml sour cream 1/3 cup
25 ml fresh dill, finely snipped 2 tbsp
15 ml lemon juice 1 tbsp
1 garlic clove, minced
salt & pepper to taste
paprika
Bake potatoes at 425 F (220 C) for 40 to 60 minutes or until tender. Let stand for 5 minutes. Cut in half lengthwise. Scoop out each half, leaving a thin shell. Place potato pulp in large bowl. Add 3 tablespoons (45 ml) butter, sour cream, dill, lemon juice, garlic, salt and pepper to taste. Mash and mix until smooth. Pile mixture into potato shells. Place in 9 x 13 inch (22 x 23 cm) baking dish. Brush with remaining melted butter. Sprinkle with paprika. Bake about 20 minutes or until light brown.
Serves 8