Monday, February 13, 2012


10 small new red potatoes, halved
2 tbsp water
1/2 cup sour cream
2 tbsp sliced green onions
1/2 tsp dried dill weed
dash of black pepper
1/4 cup grated Parmesan cheese
3 slices bacon, cooked crisp and crumbled
fresh dill for garnish, if desired

Place the potatoes, in a single layer cut side down, in a microwave-safe dish.  Add the water and cover dish tightly with microwave-safe plastic wrap.  Microwave on high 9 to 12 minutes or until the potatoes are just tender.  If you do not have a microwave turntable, rotate halfway through cooking.  Let stand for 3 minutes; drain and cool slightly.

In a small bowl combine the sour cream, green onions, and dill; mix well.

Turn the potatoes right side up, cutting a thin slice off the bottom if necessary to make stand upright.  Sprinkle potatoes with the pepper and Parmesan cheese.  Top each potato with a dollop of the sour cream mixture and sprinkle with the crumbled bacon.  Garnish with fresh dill, if desired.

Yield: 20 appetizers.

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