|New potatoes||1 1⁄2 Pound, cooked, drained|
|Muenster cheese/Swiss/ raclette cheese||12 Ounce, cut into twelve 1 inch cubes|
|Dill pickles||8 Ounce (1 Jar)|
|Pickled cocktail onions||5 Ounce, drained (1 Jar)|
1. Layer 1/3 of bacon between paper towels on 10-inch plate. Repeat 2 times. Microwave on high (100%) 3 minutes; rotate plate 1/2 turn. Microwave until almost crisp, 3 to 4 minutes longer; drain. Roll up; fasten with wooden picks. (Can be served immediately. Omit Steps 2 and 3.) Cover and refrigerate bacon, potatoes and cheese cubes no longer than 24 hours.
2. About 15 minutes before serving, remove bacon, potatoes and cheese cubes from refrigerator. Microwave potatoes covered on high (100%) 3 minutes; stir. Microwave until hot, 3 to 4 minutes longer.
3. Cover bacon with paper towel and microwave on high (100%) until hot, about 1 minute.
4. Divide bacon, potatoes and cheese cubes among 4 luncheon plates, arranging as pictured above. Cover plates with waxed paper. Microwave 2 at a time until cheese is melted, 1 1/2 to 2 1/2 minutes. Serve with pickles and onions. (Bacon, potatoes and pickles are swirled in the melted cheese.)