Baked Potatoes With Onion Sour Cream Recipes

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.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Pierce the sweet potatoes multiple times with a paring knife or a fork. Place the potatoes along the outer edges of the indirect heat side of the grill. Cover the grill and bake until the potatoes are completely tender, about 1 hour. (If the potatoes are ready before you are ready to serve them, you can wrap them in aluminum foil and they will stay hot for up to 1 hour.)
• Meanwhile, make the dip: Cook the scallions over direct heat, turning once, until charred on both sides, 2 to 3 minutes. When cool enough to handle, finely slice and add to a bowl. Mix in the sour cream, parsley, Ranch Rub and celery seeds. Set aside until ready to serve.
• To serve: Split the sweet potatoes down the middle with a knife and spoon some of the ranch sour cream over, letting it melt down into the potato. Season with additional salt and pepper if desired.
• (Alternatively, you can bake the potatoes in a 400 degrees F oven for 1 hour.)
• Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

Steps:

• Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
• Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Meanwhile, halve and thinly slice peppers and onion. Heat oil in a large skillet over medium-high. Add peppers and onion, season with salt, and cook, stirring occasionally, until tender and golden in places, 12 to 15 minutes. Stir in broth and sour cream. Boil until mixture thickens slightly, about 2 minutes. Stir in Worcestershire and lime juice.
• Remove potatoes from oven. Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open, season generously with salt and pepper, and top with pepper mixture, more sour cream, and cilantro.

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.