Ingredients
3
slices lean turkey bacon
10
small red potatoes, unpeeled, halved (about 1 1/2 lb)
1/2
cup reduced-fat sour cream
2
tablespoons sliced green onions (2 medium)
1
teaspoon chopped fresh dill weed
Dash pepper
1/4
cup grated Parmesan cheese
Fresh dill weed or parsley, if desired
Preparation
Cook bacon in microwave as directed on package. Cool slightly. Crumble; set aside.
Place potatoes, cut side down, in 12x8-inch (2-quart) ungreased microwavable dish. Add 2 tablespoons water. Cover tightly with microwavable plastic wrap.
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.
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.
