Baked potatoes with sour cream
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The easiest homemade potato crumble recipe. Baked potatoes in their skins, then sliced open before serving, then topped with a knob of butter. Serve with sour cream and chives. If desired, top the baked potato with crumbled bacon for an even more delicious meal! Serve as a side dish with meat, as an appetizer, or as a filling snack.
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 small russet potatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon coarse or sea salt + more to taste
- 1 bunch chives (about 30 g)
- 0.5 cup sour cream
- 60 g unsalted butter
- 2 strips bacon, fried and crumbled, for serving (optional)
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Recipes with similar ingredients: potato, bacon, chives, sea salt flakes, sour cream
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a bowl, toss the potatoes with olive oil, salt, and black pepper to coat completely. Place on a baking sheet and roast until tender when pierced with a fork, about 45 minutes.
- Meanwhile, bring a small saucepan of water to a boil and season generously with salt. Fill a medium bowl with ice water. Place the chives in the boiling water and cook until bright green, about 30 seconds. Immediately transfer the chives to the ice water to seal the color. Squeeze the chives until completely dry and roughly chop them. Add to a blender with the sour cream. Blend until a smooth green sauce forms; season with salt and pepper to taste. Refrigerate until ready to serve. Alternatively, thinly slice the chives and stir into the sour cream; season with salt and pepper to taste.
- Slice the potatoes lengthwise and then crosswise. Pull back the sides to reveal the potato. Divide the butter evenly among the potatoes and serve with sour cream. Sprinkle with bacon bits, if desired.
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