Soured Cream Chive Jacket Potatoes Recipes

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 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.

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.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

TWICE-BAKED SOUR CREAM AND CHIVE POTATOES

Steps:

• Preheat oven to 400 degrees. Rub potatoes with vegetable oil. On a baking sheet, bake until potatoes are easily pierced with a paring knife, about 45 minutes. Let cool slightly.
• With paring knife, cut a thin slice lengthwise off the top of each potato and discard. Using a spoon, scoop out all but 1/2-inch potato flesh from inside skin. Transfer to a bowl and add sour cream, milk, butter, and chives; mash until combined. Season with coarse salt and ground pepper. Spoon mixture into potato skins. Bake until lightly browned on top, 20 minutes. Serve sprinkled with more chives.