BAKED POTATOES WITH CHIVES AND SOUR CREAM
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Provided by EAT SMARTER
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat a convection oven to 180°C (approximately 350°F).
- Tear off 4 pieces of aluminum foil, large enough to wrap the potatoes. Brush the aluminum foil with the butter, sprinkle with salt, and wrap the potatoes. Place in the oven and bake for 1 hour, until soft. If you'd like to cook the potatoes on the grill, lay the potatoes in the embers of a charcoal grill and cook for the same amount of time. Turn the potatoes occasionally.
- Rinse and dry the chives, then thinly slice. Rinse and slice the cucumbers. Mix the sour cream with the creme fraiche, and season to taste with salt and pepper. Remove the foil from the potatoes, cut lengthwise, and spread apart. Top with the sour cream mixture, sprinkle with the chives, and garnish with the cucumber slices.
Nutrition Facts : Calories 487.7 kcal, Fat 28.85 g, SaturatedFat 18.91 g, Protein 9.01 g, Carbohydrate 48.28 g, Sugar 0 g, Cholesterol 88.45 mg
TWICE BAKED POTATOES WITH SOUR CREAM AND CHIVES
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. Scrub potatoes; pat dry.
- Pierce the top of the potatoes with a fork. Bake for about 50 minutes, or until potatoes are tender. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving the shells intact. If baking the same day, reduce the oven temperature to 375 F before preparing the potato mixture.
- In a bowl, combine the potato with the sour cream, 3 tablespoons milk, and the butter and beat until well blended. Add more milk or half-and-half if needed. Beat in salt and pepper, then spoon the mixture into the potato skins. Sprinkle with the chives.
- Cover and refrigerate until the next day, or bake at 375 F for about 10 to 15 minutes, or until lightly browned.
- If the potatoes have been refrigerated, preheat the oven to 375 F and bake for 20 to 25 minutes, until hot and lightly browned.
Nutrition Facts : Calories 382 kcal, Carbohydrate 65 g, Cholesterol 26 mg, Fiber 7 g, Protein 9 g, SaturatedFat 6 g, Sodium 207 mg, Sugar 4 g, Fat 10 g, ServingSize 6 servings, UnsaturatedFat 0 g
BASIC BAKED POTATO WITH BACON, SOUR CREAM & CHIVE TOPPING
Make and share this Basic Baked Potato With Bacon, Sour Cream & Chive Topping recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- If baking in the oven preheat to 400°F.
- Scrub the potatoes well with a vegetable brush and water, then dry.
- Poke potatoes with a fork several times so they won't explode, and, if desired, dust with salt while still wet.
- Bake directly on oven rack until tender (for one hour) or wrap in tin foil and bake in campfire or on the grill (over high heat) for 45 minutes, turning once.
- In a small bowl, combine chives, bacon bits and sour cream; mix well.
- Let potatoes cool for several minutes, open, spread with butter and sprinkle with salt and pepper and serve with sour cream topping.
Nutrition Facts : Calories 381.5, Fat 10.8, SaturatedFat 6.5, Cholesterol 27.8, Sodium 92, Carbohydrate 65.2, Fiber 8.1, Sugar 3.7, Protein 8
BAKED POTATOES WITH YOGURT AND SOUR CREAM
Steps:
- Preheat the oven to 350 degrees F.
- Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
- Meanwhile, combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl. Garnish with extra chives. Chill.
- When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.
TWICE-BAKED SOUR CREAM AND CHIVE POTATOES
This classic baked potato dish goes well with roasted chicken, beef, or pork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Rub potatoes with vegetable oil. On a baking sheet, bake until potatoes are easily pierced with a paring knife, about 45 minutes. Let cool slightly.
- With paring knife, cut a thin slice lengthwise off the top of each potato and discard. Using a spoon, scoop out all but 1/2-inch potato flesh from inside skin. Transfer to a bowl and add sour cream, milk, butter, and chives; mash until combined. Season with coarse salt and ground pepper. Spoon mixture into potato skins. Bake until lightly browned on top, 20 minutes. Serve sprinkled with more chives.
Nutrition Facts : Calories 225 g, Fat 11 g, Fiber 3 g, Protein 5 g
BAKED SOUR CREAM -N- CHIVE RED POTATOES
This is baked in the oven and is great with any meat main course or on its own. You can increase or decrease serving amounts.
Provided by VickyJ
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- -Preheat oven to 350°F.
- -Wash and dry red potatoes.
- -Cut half or quarters.
- -Treat a 2-qt casserole dish with nonstick cooking spray.
- -Toss potato chunks in olive oil, and place evenly in dish.
- -Distribute sour cream over vegetables.
- -Sprinkle with chives and salt-n-pepper to taste.
- -Cover with foil or lid and bake for 45-50 minutes.
- -Stir and enjoy.
Nutrition Facts : Calories 209.8, Fat 12.9, SaturatedFat 4.7, Cholesterol 12.7, Sodium 22.3, Carbohydrate 21.2, Fiber 2.6, Sugar 1, Protein 3.3
SOURED CREAM & CHIVE JACKET POTATOES
Try these baked potatoes for lunch, supper or as a side dish at a barbecue. You can turn any leftovers into a potato salad and even the skins can be baked again for a snack
Provided by Tom Kerridge
Categories Lunch, Side dish
Time 1h30m
Yield Serves 8 (or 4-6 with leftovers)
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Prick the potatoes with a fork and toss in the oil and some sea salt. Bake directly on the oven rack for 1 hr 20 mins until soft.
- Combine the soured cream, shallots, chives and some seasoning. Cut a cross in the top of each jacket and serve with the soured cream mixture.
Nutrition Facts : Calories 291 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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