Baked Potatoes with sour cream is one of those “wow” sides which goes especially well with any kind of steak. It is very easy to make and takes only minimal effort, so why not make them for your next big dinner?
Tom Founder
* Cut butter into small pieces before melting. Then, microwave for a short time with a few seconds break between – to prevent little “explosions”. Optionally, melt the butter over medium heat with vigorous whisking.
** The combination is up to you and your imagination. I usually use a combination of basil, sage, oregano, and parsley.
Thoroughly wash the potatoes under cold water to make sure that they will be perfectly cleaned before the next step. Then, dry them with a kitchen towel.
Place each potato on its own aluminum sheet, drizzle the top with olive oil, and generously salt and pepper the tops and sides.
Wrap each potato in aluminum wrap and place on a baking sheet.
Bake in a preheated oven until done (small potatoes about 60 minutes, medium about 15 minutes, and large about 1 hour and 30 minutes).
Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.
Tom Founder½ stick of butter – melted *
1 ½ cups of sour cream
2 stems of spring onion – finely chopped
Optional: ½ cup of fresh herbs
1 clove of garlic – grated
¼ TSP of salt
¼ TSP of ground pepper
And then whisk on high speed until all ingredients are incorporated and a creamy texture is reached (about 2 – 3 minutes).
Remove the potatoes from the aluminum foil and place them on a plate. Be careful when removing them since the aluminum foil can be very hot. If necessary, use kitchen mittens and/or fork or any other tool to prevent burning yourself.
Then using a knife, perform a cut on each potato lengthwise, cutting about ½ of a diameter deep with the blade.
Using your hands, gently squeeze each potato (lengthwise) to open the potato for being filled.
Salt and pepper the potatoes inside (where you cut it open).
Place about ¼ of the sour cream filling into each potato.
Optionally, top with sautéed, fried or grilled onion.
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