6 russet potatoes
1/2 cup onions, chopped
2 tablespoons margarine
1 clove garlic, minced
1/2 cup hot milk
1 tsp. dill
1/8 tsp. white pepper
1 tsp. grated lemon peel
1 tbsp. parsley
paprika
Directions:
Bake potatoes until fuly cooked. Cool. Sauté onions and garlic in margarine. Scoop out potatoes and mash. Beat in onion mixture, hot milk, lemon and pepper. Mix in dill and
parsley. Refill skins. Sprinkle with paprika. Bake at 400F for 30 minutes.
Variation: add 1/2 oz grated cheddar cheese on top of each potato before baking the final time.