Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Baked Potatoes with Onion Sour Cream 3.3 (4) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs Servings: 8 These hearty baked potatoes are the perfect accompaniment to Marinated Flank Steak. 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 ¼ cup snipped chives Directions 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. Print