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Baked Potatoes with Onion Sour Cream

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These hearty baked potatoes are the perfect accompaniment to Marinated Flank Steak.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, June 2006

Ingredients

  • 8 medium baking potatoes, about 8 ounces each, scrubbed
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 cup reduced-fat sour cream
  • Coarse salt and ground pepper
  • 1/4 cup snipped chives

Directions

  1. 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.

  2. 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.

  3. Add sour cream to onion; mix to combine. Season with salt and pepper.

  4. 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.

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