Sour Cream And Chive Potato Bake Recipes

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SOUR CREAM 'N' CHIVE POTATOES



Sour Cream 'n' Chive Potatoes image

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

5-1/2 pounds potatoes, peeled and cubed
3 teaspoons salt, divided
1 cup sour cream
1/2 cup milk
1/4 cup butter, cubed
1/4 cup minced chives
1 teaspoon pepper

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.

SOUR CREAM AND CHIVE POTATO BAKE



Sour Cream and Chive Potato Bake image

Make and share this Sour Cream and Chive Potato Bake recipe from Food.com.

Provided by katew

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

3 large potatoes, washed
1 cup sour cream
1 1/4 cups pouring cream
1/2 cup grated parmesan cheese
1 cup grated cheddar cheese
1 tablespoon chives, chopped
salt and pepper

Steps:

  • Preheat oven to 200 C.
  • 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.

Nutrition Facts : Calories 710.1, Fat 47.6, SaturatedFat 29.2, Cholesterol 153.5, Sodium 454.6, Carbohydrate 53.1, Fiber 6.1, Sugar 4.5, Protein 20.3

TWICE BAKED POTATOES WITH SOUR CREAM AND CHIVES



Twice Baked Potatoes With Sour Cream and Chives image

Twice-baked potatoes are a tasty alternative to mashed or plain baked potatoes. Bake and stuff the potatoes in advance.

Provided by Diana Rattray

Categories     Dinner     Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 5

6 large baking potatoes
4 tablespoons sour cream
3 to 4 tablespoons milk, or half-and-half
1/4 cup butter, room temperature
2 tablespoons fresh chives , chopped

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 CHIVE SOUR CREAM



Baked Potatoes with Chive Sour Cream image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

4 baking potatoes
1 1/4 cups sour cream
1/2 teaspoon whole-grain mustard
1 teaspoon coarse salt
A good grinding white pepper
1/3 cup freshly chopped chives
Special equipment: 4 metal skewers

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.

SOUR CREAM AND CHIVE POTATOES



Sour Cream and Chive Potatoes image

I came up with this dish just the other day when my fiancé asked for a ham that night for dinner. I usually make regular old mashed potatoes with ham, but that night I just didn't feel like it. So I scrambled through my kitchen a bit and came up with these bad boys.

Provided by MizEmerilLagasse

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

4 large baking potatoes, peeled
3 tablespoons butter
2 tablespoons flour
1 (14 1/2 ounce) can low sodium chicken broth
1/2 cup cream or 1/2 cup milk
10 sprigs fresh chives, finely chopped
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces munchee cheese or 8 ounces another white cheese, grated

Steps:

  • Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
  • With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
  • In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
  • Whisk in the broth and the cream then bring it to a boil.
  • Remove from the heat and add the chives, sour cream, salt, and pepper.
  • Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
  • Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
  • Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
  • Let rest on your counter for at least 10 minutes before cutting.

SOUR CREAM AND CHIVE MASHED POTATOES



Sour Cream and Chive Mashed Potatoes image

Provided by Kelsey Nixon

Time 35m

Yield 6 servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes, peeled, quartered and cut into 1-inch chunks
8 tablespoons unsalted butter, melted
1/2 cup half-and-half
1/2 cup sour cream
1/4 cup chopped fresh chives, plus more for garnish
Kosher salt and cracked black pepper to taste

Steps:

  • Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes. In a small pot over low heat combine half-and-half and butter. Heat until hot but not simmering.
  • Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the potatoes back to the saucepan and mash to a uniform consistency (or process through a food mill back into the dry pot). Give it a quick mix with a hand mixer to incorporate some air and ensure a smooth texture. Do not overmix or potatoes will become gummy.
  • Using a flexible rubber spatula, fold in the melted butter and half-and-half mixture until just incorporated. Fold in sour cream and 1/4 cup chives and season with salt and pepper.
  • Transfer to serving bowl and garnish with chopped chives.

SOURED CREAM & CHIVE JACKET POTATOES



Soured cream & chive jacket potatoes image

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

8 medium baking potatoes
2 tbsp olive oil
300g soured cream
2 shallots , finely chopped
small bunch of chives , chopped

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

SOUR CREAM AND CHIVE MASHED POTATOES



Sour Cream and Chive Mashed Potatoes image

Velvety mashed potatoes made with sour cream and chives! Scallions also work well if you do not have chives on hand.

Provided by Lauren

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 8

Number Of Ingredients 5

2 pounds Yukon Gold potatoes, peeled and quartered
½ cup milk
½ cup sour cream
¼ cup chopped fresh chives
salt and pepper to taste

Steps:

  • Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 21.8 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 20.7 mg, Sugar 0.8 g

TWICE-BAKED SOUR CREAM AND CHIVE POTATOES



Twice-Baked Sour Cream And Chive Potatoes image

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

8 small russet potatoes (about 2 1/2 pounds total)
1 tablespoon vegetable oil
1 cup sour cream
1/4 cup milk
3 tablespoons butter
1/4 cup snipped chives (plus more for garnish)
Coarse salt and ground pepper

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

IRISH POTATO AND CHIVE CASSEROLE



Irish Potato and Chive Casserole image

A new twist for mashed potatoes. I usually add a dash of onion and garlic powder. I also do a taste test prior to baking to see if they need more salt. Potatoes are combined with cream cheese, sour cream, chives, butter, and paprika...Delicious!!

Provided by BAWHITE1

Categories     Side Dish     Casseroles     Potato Casserole

Time 1h5m

Yield 8

Number Of Ingredients 7

8 potatoes, peeled and cubed
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
½ cup butter
½ teaspoon salt
¼ cup chopped fresh chives
1 pinch paprika, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes in a large pot of water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
  • Combine hot potatoes, cream cheese, sour cream, butter, and salt together in a large bowl. Mash until creamy.
  • Spoon potato mixture into a 2-quart casserole dish. Sprinkle with chives and paprika.
  • Bake in preheated oven until bubbling, about 30 minutes.

Nutrition Facts : Calories 425 calories, Carbohydrate 39.3 g, Cholesterol 73.8 mg, Fat 27.4 g, Fiber 4.8 g, Protein 7.5 g, SaturatedFat 17.2 g, Sodium 337.9 mg, Sugar 1.8 g

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