DILLY STUFFED POTATOES
Dill weed and cream cheese give these twice-baked potatoes a tangy taste that makes them a little different. To get a head start, stuff the potato shells beforehand and put them in the fridge. Then finish baking close to dinnertime.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes. Bake at 400° for 1 hour or until tender. Meanwhile, in a small skillet, saute onion in butter until tender; set aside. , When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with cheddar cheese, cream cheese and dill. Stir in the bacon and reserved onion mixture. Spoon into potato shells. , Place on a baking sheet. Bake at 400° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 632 calories, Fat 33g fat (20g saturated fat), Cholesterol 97mg cholesterol, Sodium 494mg sodium, Carbohydrate 69g carbohydrate (7g sugars, Fiber 6g fiber), Protein 18g protein.
DILLY NEW POTATOES
Make and share this Dilly New Potatoes recipe from Food.com.
Provided by Audrey M
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice potatoes thin (about 3/8 inch thick) I use my food processor for this.
- Place a thin layer of sliced potatoes in a 12 x 7 1/2 x 2 inch baking dish.
- Put small dots of butter on top of potatoes followed by the dill and salt.
- Cover with aluminium foil and bake at 425 degrees for 25 minutes or until potatoes are tender.
- After 15 minutes, stir potaotes to enhance flavor.
Nutrition Facts : Calories 138.3, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 47.7, Carbohydrate 19.8, Fiber 2.5, Sugar 0.9, Protein 2.4
CREAMED DILL POTATOES
Tender, tiny, tasty red potatoes slathered in a creamy dill sauce make a versatile side for all kinds of meat entrees. This never-fail recipe always brings raves to Geraldine Hagemann in Rembey, Alberta.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a small saucepan, saute onion in butter until tender. Add the cream, dill, salt and pepper. Reduce heat; simmer for 4-5 minutes or until sauce is thickened. Drain potatoes; drizzle with sauce and toss gently.
Nutrition Facts :
APPLE HARVEST BAKE
Found this recipe the past weekend in the Sunday paper coupons. Made it last night for my family and my DIL raved about it. I even forgot to put in the rest of the brown sugar until I had the batter on top of the apples. I scooped it back off and added the sugar, but the recipe says to stir "just until moist". Oops. I will definitely be making this again and will follow directions exactly. Enjoy.
Provided by chefmopotts
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine oats, apple juice and oil in a small bowl; let stand 10 minutes. Stir in egg whites and vanilla.
- Pour margarine in the bottom of a 9-inch cake pan coated with cooking spray.
- Sprinkle 1/4 cup brown sugar. Arrange apple slices spoke-like on top of brown sugar, working from the center of pan to edge.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl, stir with a whisk. Add oat mixture; stir just until moist. Pour batter into prepared pan.
- Bake at 350°F for 40 minutes, or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes. Place a plate upside down on top of cake; invert onto plate. Cut into wedges. Makes 8 servings.
Nutrition Facts : Calories 279.8, Fat 5.6, SaturatedFat 0.8, Sodium 345.5, Carbohydrate 53.6, Fiber 2.1, Sugar 32.1, Protein 4.2
DILLY-OF-A-BAKED POTATO SALAD
This potato salad is baked and served warm like a potato casserole.
Provided by MARBALET
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 to 20 minutes. Drain and cool. Peel potatoes and slice 1/4 inch thick; set aside.
- Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and salt. Gradually add water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.
- In a mixing bowl, combine the potatoes, green pepper, carrots and dill; add sauce and mix well. Spoon half the mixture into a shallow 8x8 inch baking dish and sprinkle with half the cheese. Cover with remaining potato mixture and cheese.
- Bake uncovered at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until cheese is melted and vegetables are heated through.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 34.6 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 286.6 mg, Sugar 3 g
DILLY HARVEST POTATO BAKE (PENZEYS)
A new recipe from Penzeys Spices. Says its a great way to get kids to eat veggies by hiding the carrots in this super easy casserole.
Provided by januarybride
Categories Potato
Time 1h5m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350° (usually this dish is getting baked alongside a roast or chicken, and it will be fine at 325° or 375°, too).
- Shred the carrots and potatoes in a food processor; squeeze the potatoes and discard the extra liquid.
- Toss the potatoes, carrots, onion, dill, salt and pepper together and place it in the bottom of a greased/buttered, small baking dish.
- Dot the top of the veggies with the butter pats, pushing some butter bits down into the potatoes.
- Drizzle the cream/milk over the top, and bake one hour.
- NOTE: Cover with foil if the dish starts to get overly brown.
Nutrition Facts : Calories 381.7, Fat 8.5, SaturatedFat 5.2, Cholesterol 23.6, Sodium 378.3, Carbohydrate 70.6, Fiber 9.4, Sugar 5.5, Protein 8.2
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