Microwave Dill Tater Snacks

Prepared in the microwave, flavorful, filled potato cups can be ready in 20 minutes. MORE+ LESS-

By Betty Crocker Kitchens

February 24, 2010

slices lean turkey bacon

small red potatoes, unpeeled, halved (about 1 1/2 lb)

1/2

cup reduced-fat sour cream

tablespoons sliced green onions (2 medium)

teaspoon chopped fresh dill weed

Dash pepper

1/4

cup grated Parmesan cheese

Fresh dill weed or parsley, if desired

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1

Cook bacon in microwave as directed on package. Cool slightly. Crumble; set aside.
2

Place potatoes, cut side down, in 12x8-inch (2-quart) ungreased microwavable dish. Add 2 tablespoons water. Cover tightly with microwavable plastic wrap.
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.
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.

If 12x8-inch dish will not fit in your microwave oven, use a microwavable pie plate, and cook half the potatoes at a time. Microwave on High 6 to 8 minutes or until tender.
Besides making a tasty appetizer, these potatoes are also a good side dish for roasted meat or poultry.