Cheddar Dill Potatoes
My husband doesn’t like the texture of potatoes, but he likes the flavor of these so much that he requests them for dinner at least once a month. —Kristen Strocchia, Lake Ariel, Pennsylvania
Total TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts1 cup: 200 calories, 9g fat (6g saturated fat), 30mg cholesterol, 229mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 10g protein.
Originally published as Cheddar Dill Potatoes in Cooking for 2 Spring 2009
Sep 6, 2011
We liked the flavor of these a lot.
Oct 25, 2010
This was delicious! I loved them and so did my two year old! Now that's saying something in our house. Very easy to make and quick to clean up. Definitely a winning side dish.