BAKED POTATOES WITH CHIVE SOUR CREAM
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Skewer the baking potatoes with metal skewers, so they cook through faster and place them directly on the middle oven baking rack for 1 hour and 15 minutes.
- Meantime add the sour cream to a bowl with the whole-grain mustard, salt, white pepper and chopped chives, leaving a teaspoon back to sprinkle on top. Stir all the ingredients together and scatter over the remaining chives. If you are not eating it straight away store it covered in plastic wrap in the refrigerator.
- When the potatoes are ready with a crisp skin and soft inside, remove them from the oven, take them off the skewers and cut a cross in the top of each of them and slightly squeeze them so they open out and place them into bowl. Serve the potatoes with the chive sour cream on the side and have people help themselves.
MASHED BAKED POTATOES WITH CHIVES
Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Side Potato Chive Milk/Cream Garlic
Yield 8 servings
Number Of Ingredients 8
Steps:
- Arrange a rack in lower third of oven; preheat oven to 425°F. Prick potatoes all over with a fork and place on a foil-lined rimmed baking sheet. Place garlic on a piece of foil and drizzle with oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close, creating a tight packet. Place on baking sheet with potatoes and roast until a knife slides easily through flesh of potatoes, 65-75 minutes. Let potatoes and garlic cool slightly.
- Halve potatoes lengthwise, then use a fork to scrape flesh into a large saucepan (include skins if you want to add a little texture). Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.
- Combine half-and-half and butter in a large measuring cup and pour 1 cup into potato mixture, stirring with a wooden spoon until incorporated and smooth. Stir in another cup half-and-half mixture; season generously with salt and pepper.
- If serving immediately, stir in remaining half-and-half mixture and top with chives.
- If making ahead, smooth potatoes to make a flat, even surface and pour remaining half-and-half mixture over (don't stir in). Remove from heat and cover with plastic wrap.
- Do Ahead
- Potatoes can be mashed 3 hours ahead. Store room temperature. Reheat over medium-low, stirring occasionally. Top with chives just before serving.
CREAMY BACON CHIVE HASSELBACK POTATOES RECIPE BY TASTY
Here's what you need: potatoes, bacon, butter, garlic, fresh parsley, milk, cream cheese, salt, pepper, fresh chives
Provided by Matthew Francis Johnson
Categories Sides
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F (220°C).
- Using a sharp knife, make crosswise cuts in each potato, about ⅛ inch (3 mm) apart, stopping about ¼ inch (6 mm) from the bottom.
- Microwave your potatoes for 5 minutes per potato.
- Mix together melted butter, minced garlic, and minced parsley.
- Brush on the potato. Sprinkle with salt and pepper to taste.
- Insert 6-8 slices of bacon into the middle section of slots in the sliced potato.
- Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 30 minutes, basting with more butter if needed.
- In a sauce pan, combine the milk, cream cheese, salt, and pepper. Heat and stir until well-combined and smooth.
- Add in the chopped chives to the cream cheese sauce.
- Stir and pour over the crispy potatoes. Add extra chives for garnish.
- Enjoy!
Nutrition Facts : Calories 980 calories, Carbohydrate 36 grams, Fat 71 grams, Fiber 2 grams, Protein 46 grams, Sugar 6 grams
SOURED CREAM & CHIVE JACKET POTATOES
Try these baked potatoes for lunch, supper or as a side dish at a barbecue. You can turn any leftovers into a potato salad and even the skins can be baked again for a snack
Provided by Tom Kerridge
Categories Lunch, Side dish
Time 1h30m
Yield Serves 8 (or 4-6 with leftovers)
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Prick the potatoes with a fork and toss in the oil and some sea salt. Bake directly on the oven rack for 1 hr 20 mins until soft.
- Combine the soured cream, shallots, chives and some seasoning. Cut a cross in the top of each jacket and serve with the soured cream mixture.
Nutrition Facts : Calories 291 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
BAKED POTATOES WITH CHIVE SAUCE
Make and share this Baked Potatoes With Chive Sauce recipe from Food.com.
Provided by Dancer
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Slice potatoes lengthwise into thin spears (8 to 10 per potato).
- Place in medium bowl and toss with oil to coat well.
- Arrange in single layer on 2 large nonstick baking sheets.
- Bake for 15 minutes.
- Turn them over and bake 10 minutes longer or until golden brown and slightly crisp.
- In small bowl, combine yogurt, mayonnaise, sour cream and chives.
- Let stand 10 minutes before serving over baked potatoes.
- Dust with paprika.
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