Instructions: Scrub potatoes thoroughly with a brush. Pat dry. Prick potatoes with a fork. Bake in a 425 degrees F oven for 40 to 60 minutes or till tender.

Or, micro-cook, uncovered, on 100% power (high) for 13 to 17 minutes or till 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 dillweed, lemon juice, garlic salt, and pepper. With an electric mixer on low speed, beat till smooth.

Pile the mixture into the potato shells.

Place in a 2 quart rectangular baking dish. Drizzle potatoes with remaining 1 tablespoon melted margarine or butter. Sprinkle with paprika, if desired. Bake in a 425 degree F. oven about 20 minutes or till light brown. Serve with dill sprigs and lemon wedges.

Makes 8 side-dish servings.

LEMON ROLL UPS (fish)

1/3 cup butter
1/3 cup lemon juice (concentrate ok)

2 chicken bouillon cubes
1 teaspoon Tabasco sauce
1 cup cooked rice - white, brown, long grain, your choice 1 (10-ounce)

pack frozen broccoli florets, thawed and chopped 1 cup shredded sharp cheddar cheese (4 to 5 ounces)

8 fish fillets (2 pounds); fresh is best; any kind

(I have used sole, flounder and hake)

Paprika

Preheat oven to 375 degrees. In a small sauce-pan, melt butter; add lemon, bouillon, and Tabasco. Heat slowly until bouillon dissolves; set aside. In medium bowl, combine rice, broccoli, cheese, and 1/4 cup lemon butter sauce. Mix well and place broccoli mixture equally among fillets. Roll up and place seam-side down in shallow baking dish.

Pour remaining sauce over roll-ups. Bake 25 minutes or until fish flakes with a fork. Spoon sauce over individual servings. Garnish with paprika. Refrigerate leftovers.

Great reheated in the microwave.

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