Dilly Stuffed Potatoes Recipes

DILL FINGERLING POTATOES

Dill Fingerling Potatoes image

Provided by Ina Garten

Time 45m

Yield 3 servings

Number Of Ingredients 5

Ingredients

2 tablespoons unsalted butter
1 1/4 pounds fingerling potatoes, rinsed but not peeled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh dill

Steps:

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.

DILLY NEW POTATOES

Dilly New Potatoes image

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

Ingredients

1 lb new potato, washed and unpeeled
2 tablespoons butter
1 teaspoon fresh dill or 1/2 teaspoon dried dill
1/2 teaspoon seasoning salt

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

CREAMY STUFFED BAKED POTATOES

Creamy Stuffed Baked Potatoes image

My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 1h30m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

5 medium baking potatoes
1/4 cup butter, softened
2 cups shredded cheddar cheese, divided
3/4 cup sour cream
1 envelope ranch salad dressing mix
1 tablespoon minced chives
1 garlic clove, minced
Crumbled cooked bacon and chopped green onion

Steps:

Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 424mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

GREEK STUFFED MINI POTATOES

Greek Stuffed Mini Potatoes image

I love this recipe because you can serve it warm or cold. I usually make these stuffed potatoes ahead and serve them chilled with a tzatziki sauce. -Dee Guelcher, Acworth, Georgia

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 16 appetizers.

Number Of Ingredients 9

Ingredients

8 small red potatoes, halved
2 tablespoons olive oil
1 tablespoon snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 medium ripe avocado, peeled
16 marinated quartered artichoke hearts, drained
16 pitted Greek olives
1/3 cup crumbled feta cheese

Steps:

Preheat oven to 350°. Place potatoes in a large bowl. Add oil, dill, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 40-50 minutes or until tender., Cut avocado half into 8 slices; halve crosswise. When cool enough to handle, scoop out 1 tablespoon pulp from each potato half (save for another use). Fill each half with avocado, artichoke, olive and cheese.

Nutrition Facts : Calories 79 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 221mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein.

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