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Microwave Dill Tater Snacks

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By Betty Crocker Kitchens
Updated Feb 24, 2010
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Prepared in the microwave, flavorful, filled potato cups can be ready in 20 minutes.

Microwave Dill Tater Snacks

  • Prep Time 20 min
  • Total 20 min
  • Servings 20
  • Ingredients 8
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Ingredients

  • 3 slices lean turkey bacon
  • 10 small red potatoes, unpeeled, halved (about 1 1/2 lb)
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons sliced green onions (2 medium)
  • 1 teaspoon chopped fresh dill weed
  • Dash pepper
  • 1/4 cup grated Parmesan cheese
  • Fresh dill weed or parsley, if desired

Instructions

  • Step 
    1
    Cook bacon in microwave as directed on package. Cool slightly. Crumble; set aside.
  • Step 
    2
    Place potatoes, cut side down, in 12x8-inch (2-quart) ungreased microwavable dish. Add 2 tablespoons water. Cover tightly with microwavable plastic wrap.
  • Step 
    3
    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.
  • Step 
    4
    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

50 Calories
1 1/2g Total Fat
2g Protein
6g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
50
Calories from Fat
15
Total Fat
1 1/2g
3%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
70mg
3%
Potassium
210mg
6%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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