"My husband doesn't like the texture of potatoes, but he likes the flavor of these so much that he asks for them," writes Kristen Strocchia of Lake Ariel, Pennsylvania.
- 5 small red potatoes, quartered
- 1/2 cup shredded cheddar cheese
- 2 tablespoons sour cream
- 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
- 2 teaspoons butter
- 1/4 teaspoon pepper
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; gently stir in remaining ingredients. Yield: 2 servings.
Originally published as Cheddar Dill Potatoes in Cooking for 2 Spring 2009, p48
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