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
BAKED POTATOES WITH CHIVES AND SOUR CREAM
The Baked Potatoes with Chives and Sour Cream recipe out of our category Root Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
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
CHIVE RED POTATOES
These simply dressed potatoes from our Test Kitchen pair well with any meaty entree. The color is so pretty on an Easter dinner table.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Peel a narrow strip around the middle of each potato. 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. , Combine the butter, chives, salt and garlic powder in a small bowl. Drain potatoes; drizzle with butter mixture and toss gently to coat.
Nutrition Facts : Calories 199 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 277mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
SOUR CREAM 'N' CHIVE POTATOES
These rich, creamy mashed potatoes are special enough for company, but my family won't wait for that. So I make them for everyday meals as well. The snipped chives add a nice touch of green to a springtime meal. -Vikki Rebholz, West Chester, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a Dutch oven; cover with water. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender. Drain well. , In a large bowl, mash the potatoes, sour cream, milk and butter. Add the chives, pepper and remaining salt; mix well.
Nutrition Facts : Calories 201 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 648mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
BAKED POTATOES WITH CHIVE SOUR CREAM
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Skewer the baking potatoes with metal skewers, so they cook through faster and place them directly on the middle oven baking rack for 1 hour and 15 minutes.
- Meantime add the sour cream to a bowl with the whole-grain mustard, salt, white pepper and chopped chives, leaving a teaspoon back to sprinkle on top. Stir all the ingredients together and scatter over the remaining chives. If you are not eating it straight away store it covered in plastic wrap in the refrigerator.
- When the potatoes are ready with a crisp skin and soft inside, remove them from the oven, take them off the skewers and cut a cross in the top of each of them and slightly squeeze them so they open out and place them into bowl. Serve the potatoes with the chive sour cream on the side and have people help themselves.
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
CHIVE ROASTED POTATOES WITH HORSERADISH-SOUR CREAM AND CAVIAR
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Wash and dry the potatoes. Slice them into 1/2-inch rounds and put them into a bowl. Drizzle in the olive oil; add 1 tablespoon chives, salt, and pepper, and toss to coat well. Arrange the potatoes separately on the baking sheet. Roast until the potatoes are cooked through, about 35 to 40 minutes. Remove from the oven and set aside to cool.
- In a small bowl, mix the sour cream and horseradish.
- To assemble, top the roasted potatoes with a dollop of the sour cream mixture and a sprinkling of chives. Add a small amount of caviar with a plastic spoon. Serve at room temperature.
SOUR CREAM AND CHIVE POTATO BAKE RECIPE
Provided by gbvampy1
Number Of Ingredients 7
Steps:
- Preheat oven to 400F Boil potatoes till tender, about 15 minutes. Drain, cut in half, place in baking dish cut side up. Whisk together sour cream, cream, cheeses, chives, salt and pepper. Pour over potatoes. Cook 20 - 30 minutes until top is golden.
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
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