Place the potatoes in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 15-20 minutes or until tender.
Meanwhile, in a food processor, combine the cream cheese, salmon, onion, dill, lemon juice, salt and pepper. Cover and process until smooth; set aside.
Drain potatoes and immediately place in ice water. Drain and pat dry with paper towels. Cut a thin slice off the bottom of each potato to allow it to sit flat. With a melon baller, scoop out a small amount of potato (discard or save for another use).
Pipe or spoon salmon mixture into potatoes. Garnish with dill sprigs. Yield: 3 dozen.