Baked potatoes with sour cream and herbs
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Baked potatoes are perhaps many people's favorite camping dish. However, preparing them isn't as easy as it might seem, and they often end up overcooked on the outside and undercooked on the inside. To avoid this, Guy Fieri bakes his potatoes on a grill over coals, not in the coals. Each potato is rubbed with olive oil and salt and wrapped individually in foil. After baking, the potatoes develop a crispy crust and a soft, fluffy interior. Each potato is sliced and served with a pat of butter and a dollop of sour cream (or plain yogurt) with herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large baking potatoes (Idaho or Russet Burbank)
- 1/4 cup olive oil
- 1/4 cup chopped green onions
- 1/4 cup chopped mixed fresh herbs, such as chives, dill, and parsley
- 1.5 cups sour cream (or plain Greek yogurt)
- 55 g (1/4 cup) unsalted butter, room temperature
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Cooking the dish according to the recipe:
- Build a fire and let it cook until the flames die down and the coals are red and covered with white ash. Place the grill grate over the coals to create a nice, medium heat. Wash the potatoes thoroughly in cold water, prick them with the tip of a knife, and rub with olive oil. Then, rub all over the potatoes with salt; this ensures a crispy crust. Wrap each potato tightly in aluminum foil.
- Place the potatoes on the grill grate directly over red coals (medium heat) and roast for 1 hour to 1 hour 15 minutes, turning halfway through. Add more wood as needed. To check for doneness, insert the tip of a knife straight through the foil; it should slide in easily.
- In a small bowl, combine the green onions, chopped herbs, and sour cream. Cut the potatoes through the foil and remove the foil to reveal the potatoes. Gently squeeze the potatoes to expose the flesh. Season with salt and pepper, top with butter, and add a large spoonful of sour cream and herbs.
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