Baked Potatoes With Chive Sour Cream Food

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.

BAKED POTATOES WITH CHIVES AND SOUR CREAM

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.

SOUR CREAM AND CHIVE POTATOES

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 POTATO BAKE

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.

SOURED CREAM & CHIVE JACKET POTATOES

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.

BASIC BAKED POTATO WITH BACON, SOUR CREAM & CHIVE TOPPING

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.

FAST NO DAIRY BAKED POTATOES "SOUR CREAM"/CHIVE

Steps:

• Using a fork poke some holes in the potatoes and microwave for 15 minutes.
• Turn over and microwave for another 5 minutes. Squeeze gently using a potholder to test for doneness. Time may vary depending on wattage of oven.
• While potatoes are cooking prepared 'sour cream' and chive mix in a bowl. Add all ingredients and blend.
• When potatoes are done slit down the middle and press in from the sides to burst them open.
• Scoop in 2 tablespoons per potato of Tofu/chive mix, grind fresh pepper on top and enjoy!

BAKED SOUR CREAM -N- CHIVE RED POTATOES

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.

BACON, CHEDDAR, SOUR CREAM AND CHIVE, TWICE BAKED POTATOES

Steps:

• Wrap potatoes in foil and bake in a 400* oven for 45-60 minutes. When potatoes are done, unwrap and let them cool.
• When potatoes have completely cooled, slice them in half, and with a small spoon; gently remove the center and you should have a potato boat.
• Place scooped out potatoes in a bowl and add the rest of the ingredients, mixing well.
• Reserve a handful of shredded cheese for the topping.
• Using a spoon fill the boats with the mashed mixture and top with the reserved cheese.
• Bake on 375* for 10-15 minute then on broil, watching closely so they do not burn until the cheese is slightly browned.
• Top Potato Boats with sour cream and more chives (optional of course), and Enjoy!

BAKED POTATOES WITH CHIVE SAUCE

Steps:

• Preheat oven to 400 degrees.
• Slice potatoes lengthwise into thin spears (8 to 10 per potato).
• Place in medium bowl and toss with oil to coat well.
• Arrange in single layer on 2 large nonstick baking sheets.
• Bake for 15 minutes.
• Turn them over and bake 10 minutes longer or until golden brown and slightly crisp.
• In small bowl, combine yogurt, mayonnaise, sour cream and chives.
• Let stand 10 minutes before serving over baked potatoes.
• Dust with paprika.