Camping Baked Potatoes With Herbed Sour Cream Food

GARLIC HASSELBACK POTATOES WITH HERBED SOUR CREAM

Steps:

• Preheat oven to 400 degrees F.
• Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream.
• Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

FAVORITE HERBED POTATOES

Steps:

• In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.

GARLIC HASSELBACK POTATOES WITH HERBED SOUR CREAM

Steps:

• Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
• Place 3 garlic slices between slits at the crown of each potato.
• Toss in a medium bowl with butter and olive oil.
• Place on a baking sheet and sprinkle generously with salt and pepper.
• Bake at 400 degrees until tops are crispy and potatoes are cooked through, about 1 hour.
• Transfer to a platter and top with Herbed Sour Cream.
• Herbed Sour Cream.
• Combine 1/2 cup sour cream, 1/2 teaspoon garlic powder, 1 tablespoon finely chopped parsley leaves, salt and freshly ground black pepper in a small bowl. Refrigerate until use.

NEW POTATOES IN SOUR CREAM

Steps:

• Peel potatoes, wash carefully and boil in cold water. Salt as soon as water boils, and cook until done. Strain off water and pour sour cream over potatoes. Stir carefully. Sprinkle with chopped greens before serving.