Sour Cream Onion Potato Bake Food

SOUR CREAM & ONION POTATO BAKE

Steps:

• In a large bowl, combine the potatoes, milk, butter, green onions, sour cream, egg yolks, salt, lemon juice and white pepper., In a small bowl, beat egg whites until stiff peaks form; fold into potato mixture. Transfer to a greased 11x7-in. baking dish; sprinkle with paprika., Bake at 350° for 45-50 minutes or until golden brown.

SOUR CREAM-AND-ONION JALAPENO POPPERS

Steps:

• Preheat the oven to 400 degrees F. Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion and season with salt and pepper; cook, stirring occasionally, until softened and golden, 8 to 10 minutes. Transfer the onion to a bowl and add the sour cream, cheese spread, mozzarella, chives, onion powder and 1/2 teaspoon pepper. Stir to combine; season with salt.
• Spread about 1 tablespoon cheese mixture in each jalapeno half. Put the potato chips in a large resealable plastic bag and crush with a rolling pin to make coarse crumbs.
• Line a rimmed baking sheet with foil and coat with cooking spray. Whisk the flour and 1/4 teaspoon salt in a shallow bowl. Whisk the eggs in another shallow bowl. Combine the crushed chips with the paprika in a third bowl. Dredge each stuffed jalapeno in the flour, turning to coat, then dip in the egg mixture and coat with the potato chips, pressing to adhere. Transfer to the prepared baking sheet, filling-side up, and bake until golden brown, 25 to 30 minutes.
• Try serving these poppers with a splash of malt vinegar.

SOUR CREAM AND ONION MASHED POTATOES

Steps:

• In a stockpot or pasta pot, bring about 2 gallons of water to a boil with a palmful of salt and a splash of oil.
• Meanwhile, set a large frying pan over high heat, then coat the bottom of the pan with oil. Add the onions with a pinch of salt and cook, working in batches if necessary, until browned, about 2 minutes. Return all the onions to the pan, then turn the heat to medium-low and cover. Continue to cook, stirring frequently, until the onions have turned a deep golden color, about 20 minutes.
• Peel the potatoes and cut into 1-inch chunks. When the water has come to a full boil, add the potatoes. Cook, uncovered, until easily pierced with a fork, about 15 minutes. Drain and return to the pot.
• Using a potato masher or large whisk, begin to break down the potatoes. Add the sour cream, milk and butter and continue to mash until the desired consistency is reached. Season to taste with salt. Add the caramelized onions and chopped chives and mix well. Place in a large serving bowl and cover with foil to keep warm. Sprinkle with additional chives and crushed potato chips right before serving.

SOUR CREAM CHICKEN AND POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium casserole dish.
• Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender but firm. Cool, and partially mash together with 3/4 cup Parmesan cheese and 1/2 cup sour cream. Set aside.
• Place sun-dried tomatoes, butter, spinach, garlic, and remaining 1/4 cup Parmesan cheese in a blender or food processor, and blend until almost smooth.
• Heat the olive oil in a skillet over medium heat, and cook the onion and green bell pepper until tender. Reserve remaining oil in skillet, and spread onion and pepper over the bottom of the casserole dish. Top with the potato mixture.
• Mix the sun-dried tomato mixture into the skillet with the remaining oil. Place chicken in skillet, and cook 4 minutes on each side over medium heat, until browned and juices run clear. Arrange chicken and sun-dried tomato mixture over the potato mixture in the casserole dish, and top with remaining 1 cup sour cream.
• Bake 15 minutes in the preheated oven, until lightly browned.

SOUR CREAM POTATOES CASSEROLE

Steps:

• Boil whole potatoes for 15 minutes.
• Cool; peel and grate into large bowl.
• (I grate the onion while the potatoes boil).
• Add remaining ingredients to potato/onion mixture; mix well.
• Place in greased 9x13 baking dish, or equivalent, and cover.
• Refrigerate overnight.
• Bake uncovered at 350 degrees for 45-60 minutes, until brown& bubbly.
• (Baking time depends on size of your baking dish; I sometimes put this in a deeper dish).

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.

SOUR CREAM CABBAGE AND POTATO CASSEROLE

Steps:

• Boil potatoes until about done and then drain and place in the bottom of a casserole dish.
• Salt and pepper to taste.
• Mix in sour cream.
• Fry cabbage in butter or margarine until done. Put on top of potatoes.
• Brown meat with onion; put on top of cabbage.
• Mix soup and milk; heat and pour on top of meat.
• Bake at 350 degrees for 30-45 minutes or can be put in a crock pot on low for several hours.

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.

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 POTATO CASSEROLE

Steps:

• In a large bowl, mix all ingredients together.
• Bake in a 9"x13" glass dish for one hour at 350 degrees F.
• Put crushed potato chips on top, bake an additional five minutes.
• Serve and enjoy.

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.

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 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.

SOUR CREAM AND ONION MASHED POTATOES OR STUFFED

Steps:

• Boil potatoes in salted water till tender.
• Rice potatoes.
• Add remaining ingredients and stir inches
• Season lightly with salt if desired. The soup mix is salty so be careful.
• Twice baked option:.
• Bake washed whole picked potatoes for 1 hour at 400 degrees, slice in half, remove potatoes leaving 1/4 inch skin intact, rice the potatoes and mix in the remaining ingredients, stuff, topped with butter and bake at 350 for 20 minutes.