Cheddar Dill Potatoes Recipe
- 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
- 1. 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.
1 cup (prepared with reduced-fat cheese, reduced-fat sour cream and reduced-fat butter) equals 200 calories, 9 g fat (6 g saturated fat), 30 mg cholesterol, 229 mg sodium, 21 g carbohydrate, 2 g fiber, 10 g protein.