Sour Cream Onion Potato Bake Recipes

BAKED POTATOES WITH ONION SOUR CREAM

Steps:

• Preheat oven to 400 degrees. Prick potatoes in several places with a fork. Place on a baking sheet, and bake until easily pierced with the tip of a knife, 50 to 60 minutes.
• Meanwhile, make onion sour cream: In a 10-inch skillet, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until translucent, 8 to 10 minutes. Transfer to a medium bowl; cool to room temperature.
• Add sour cream to onion; mix to combine. Season with salt and pepper.
• Cut a deep cross in the top of each potato; push ends together to open. Season with salt and pepper. Spoon some onion sour cream over each potato, and sprinkle with chives. Serve.

BAKED POTATOES WITH ROASTED ONIONS AND SOUR CREAM

Steps:

• Preheat oven to 400 degrees Farenheit.
• Place the salt in an even layer over the bottom of a 12-inch cast-iron skillet.
• Pour the olive oil into a medium bowl.
• Dip onion in oil to coat all over.
• Place onion on salt in the center of the skillet, and roast in oven for 10 minutes.
• Coat the potatoes with the remaining oil and set them around the onion in the skillet.
• Roast until the onion is tender and potatoes are cooked through, about an hour and 10 minutes.
• Using tongs or a kitchen spoon, transfer the onion to a cutting board.
• Measure 1/4 teaspoon of salt from the skillet and set aside.
• Turn off the oven, and return the skillet with the potatoes to the oven, leaving door slightly ajar.
• Peel and coursely chop the onion.
• Transfer to a small bowl and season with the reserved salt.
• Place the potatoes on a serving platter, split and open each.
• Spoon one-quarter of the salted onion into each potato.
• Top with sour cream, serve hot.

UPSIDE-DOWN SOUR CREAM AND ONION POTATO BREAD

Steps:

• Position a rack in the middle of the oven and preheat to 450 degrees F. Put the potatoes in a large pot of unsalted water; bring to a simmer and cook until tender, about 8 minutes. Drain the potatoes in a colander, then return them to the pot over low heat, shaking until they are dry, about 1 minute. Rice or mash the potatoes using a food mill or potato masher.
• Peel the onion, cut off the ends and slice crosswise into 1/2-inch-thick rounds. (You should have 4 slices.) Lay the slices flat on a large plate and sprinkle each with 1/2 teaspoon of the sour cream and onion seasoning.
• Heat the vegetable oil in a 10-inch cast-iron skillet over medium low until it shimmers. Add the onion slices, seasoned-side up, and cook until the onions are fairly soft and the bottoms turn slightly golden-brown, about 6 minutes. Flip the onions and sprinkle each of the four exposed sides with another 1/2 teaspoon of the sour cream and onion seasoning. Remove the skillet from the heat.
• Whisk together the flour, baking powder, salt and 1/2 teaspoon of the sour cream and onion seasoning in a large bowl. Stir in the mashed potatoes, breaking up any clumps, until the potatoes are well-coated with flour.
• Whisk together the milk, sour cream and egg in a separate large bowl. Add the milk mixture to the flour mixture and stir until just combined. The batter will be heavy and thick; do not overmix.
• Scrape the batter into the skillet over the onions and use a knife or spatula to smooth the top. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to unmold. If the onions stick to the pan, gently lift from the skillet and place back on top of the loaf. Sprinkle with the dried chives. Let cool another 20 minutes before serving.
• Whisk together the chives, buttermilk powder, onion powder, salt, nutritional yeast, garlic powder and sugar. Store extra mix in an airtight container for up to 2 weeks. Makes about 1/4 cup.

SOUR CREAM AND ONION SCALLOPED POTATO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir sauce mix pouches (from potato mix boxes), boiling water, milk, cream cheese, sour cream, Dijon mustard, salt, pepper, garlic powder and onion powder with whisk. Stir in potatoes (from potato mix boxes), chicken and onions; pour into baking dish. Bake 30 minutes.
• Stir mixture. Bake 15 to 20 minutes or until thermometer inserted in center of casserole reads at least 165°F and potatoes are tender and lightly browned. Top with chives. In small bowl, mix Chive Sour Cream ingredients; serve with casserole.

SOUR CREAM AND ONION POTATO CASSEROLE

Steps:

• In 3 1/2- to 4-quart slow cooker, stir dried potatoes and butter until mixed. Add potato topper, soup, cheese and water; stir to mix.
• Cover; cook on Low heat setting 5 to 6 hours. Sprinkle french fried onions over potatoes before serving.

EASY SOUR CREAM SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
• Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

BAKED POTATOES WITH ONION-SOUR CREAM

Steps:

• Preheat oven to 400*.
• Prick potatoes in several places with a fork.
• Place on a baking sheet, and bake until easily pierced with the tip of a knife, 50 to 60 minutes.
• Meanwhile, make onion sour cream. In a 10 inch skillet, heat oil over medium-low. Add onion and cook, stirring occasionally, until translucent, 8 to 10 minutes.
• Transfer to a medium-bowl; cool to room temperature.
• Add sour cream to onion; mix to combine. Season with salt and pepper.
• Cut a deep cross in the top of each potato; push ends together to open. Season with salt and pepper.
• Spoon some onion sour cream over each potato, and sprinkle with chives. Serve.

CHEESY POTATO CASSEROLE WITH SOUR CREAM & ONIONS

Steps:

• Heat oven to 350°F.
• Mix all ingredients. Spoon into 2-qt. casserole dish sprayed with cooking spray.
• Bake 50 min. or until heated through and top is golden brown.

SOUR CREAM SCALLOPED POTATOES

Steps:

• In a bowl, combine the first eight ingredients. our into an ungreased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 hour. Sprinkle with onions; return to the oven for 10 minutes.