Microwave Dill Tater Snacks Recipes
MICROWAVE DILL TATER SNACKS
Prepared in the microwave, flavorful, filled potato cups can be ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Snack
Time 20m
Yield 20
Number Of Ingredients 8
Steps:
- Cook bacon in microwave as directed on package. Cool slightly. Crumble; set aside.
- Place potatoes, cut side down, in 12x8-inch (2-quart) ungreased microwavable dish. Add 2 tablespoons water. Cover tightly with microwavable plastic wrap.
- Microwave on High 9 to 12 minutes or until tender, rotating dish 1/4 turn halfway through cooking. Let stand 3 minutes. Drain; cool slightly.
- In small bowl, mix sour cream, green onions and 1 teaspoon dill weed. Turn potatoes over. If necessary, trim thin slice off rounded bottom of each potato half to make potatoes stand upright. Top each with dollop of sour cream mixture; sprinkle with bacon. Sprinkle each with pepper and Parmesan cheese. Garnish with fresh dill weed or parsley.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 0 g, TransFat 0 g
SUPER QUICK POTATO SALAD
I wanted to make some potato salad, but didn't want to heat up the kitchen boiling potatoes. Yea for Microwaves!!! Easiest and fastest Potato Salad ever. And good to boot! Make it Sour/Dill or Sweet/ Relish.
Provided by Pam Ellingson
Categories Potato Salads
Time 15m
Number Of Ingredients 9
Steps:
- 1. Microwave potatoes on high for about 3 minutes, check to see if they are tender by squeezing lightly. If they yield to pressure but don't feel quite tender, turn them over and rotate position and microwave in 30 second increments until just done but NOT soft and mushy. Remember they continue to cook for a while as they sit. Let cool on countertop while chopping other items. They may still be warm when you peel them, and that's ok.
- 2. Chop celery, pickle, and onion. Place in medium bowl. Add mustard, vinegar and 1/2 c dressing of your choice, mix well. (if it is too sharp from the vinegar, add a pinch or two of sugar)
- 3. Peel and chop potatoes into about 1/2- 3/4 inch dice, add to dressing/veggie mixture, season with pepper and salt, mix together lightly but thoroughly, adding extra mayo/Miracle Whip if needed.
- 4. Serve warm, or refrigerate and serve cold.
RED SKIN DILL POTATO SALAD
There are no words!! My hubby and I eat this warm it is so good - we just can't wait for the potatoes to cool before adding the dressing to them! This was originally a Bon Appetit/Gourmet recipe that has been tweaked to our family's liking! Cooking time includes time for the potatoes to cool.
Provided by Mom2Rose
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling water for approximately 10 minutes.
- Drain; transfer to a large bowl.
- Drizzle pickle juices over hot potatoes and toss gently.
- Cool to room temperature.
- Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl.
- Pour over potatoes.
- Add eggs, onions and pickles to potato salad and toss to blend.
- Refrigerate until serving time.
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