Dilly Stuffed Potatoes Food

STUFFED JACKET POTATOES

Steps:

• Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
• Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
• To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
• Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
• Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.

CUCUMBER-DILL STUFFED CHERRY TOMATOES

Steps:

• Remove stems from tomatoes. To level bottoms of tomatoes, cut thin slice from bottom of each. Starting at stem end and using small spoon or melon baller, carefully hollow out each tomato, leaving 1/8-inch shell. Invert tomato shells onto paper towels to drain.
• In small bowl, combine cream cheese and mayonnaise; blend well. Stir in cucumber, onions and dill; mix well.
• Fill tomato shells with cream cheese mixture; place on serving platter or tray. Cover loosely; refrigerate at least 2 hours or up to 24 hours before serving. Store in refrigerator.

GARLIC DILL NEW POTATOES

Steps:

• Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
• In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

CHEESE-STUFFED POTATOES

Steps:

• Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.

DILLY STUFFED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 400° for 1 hour or until tender. Meanwhile, in a small skillet, saute onion in butter until tender; set aside. , When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with cheddar cheese, cream cheese and dill. Stir in the bacon and reserved onion mixture. Spoon into potato shells. , Place on a baking sheet. Bake at 400° for 30-35 minutes or until heated through.

ROASTED POTATOES WITH DILL

Steps:

• Preheat the oven to 400°F (204°C).
• In a large bowl, use a fork or whisk to beat together the oil, butter (or additional oil), garlic, and dill until well combined.
• Peel the potatoes, if desired, and cut them into 1-inch (25-mm) chunks.
• Add the potatoes to the bowl and toss to coat thoroughly with the butter mixture. Season lightly with salt.
• Arrange the potatoes in a single layer on a rimmed baking sheet, lined with foil or parchment, if desired. Roast, tossing once or twice with a spatula at 20 minutes and again later to ensure even crisping, until golden brown and cooked through, 45 to 60 minutes.
• Dump the potatoes into a large bowl. Season again with salt to taste and garnish with the fresh dill, if using.

WONDERFUL STUFFED POTATOES

Steps:

• Prick potatoes with fork then bake at 425 degrees F for 60 minutes or until fork is easily inserted.
• Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2-inch of pulp inside shell. Mash pulp in large bowl.
• Mix in by hand remaining ingredients except Parmesan cheese.
• Spoon mixture into potato shells.
• Sprinkle top with 1/4 teaspoon Parmesan cheese.
• Place on baking sheet and return to oven.
• Bake 15-20 minutes or until tops are golden brown.

BOILED POTATOES WITH DILL

Steps:

• Place potatoes in a pot, cover with water; add dill and salt. Bring to a boil, and simmer for 15 minutes or until potatoes are tender.
• Drain potatoes, and discard dill sprigs. Place potatoes in a saucepan; add butter, chopped dill, salt, pepper and cumin. Stir gently to coat potatoes. Serve immediately.

DILLY NEW POTATOES

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.