BAKED POTATO SOUR CREAM RECIPES
SOUR CREAM AND CHIVE POTATO BAKE RECIPE - FOOD.COM
Make and share this Sour Cream and Chive Potato Bake recipe from Food.com.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 C.
- Boil potatoes till tender, about 15 minutes.
- Drain, cut in half, place in baking dish cut side up.
- Whisk together sour cream, cream, cheeses, chives, salt and pepper.
- Pour over potatoes.
- Cook 20 - 30 minutes until top is golden.
Nutrition Facts : Calories 710.1, FatContent 47.6, SaturatedFatContent 29.2, CholesterolContent 153.5, SodiumContent 454.6, CarbohydrateContent 53.1, FiberContent 6.1, SugarContent 4.5, ProteinContent 20.3
SOUR CREAM POTATOES RECIPE: HOW TO MAKE IT
One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top.—Krista Smith Kliebensteain, Broomfield, Colorado
Provided by Taste of Home
Categories Side Dishes
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for until tender, 15-20 minutes. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth. , Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, until heated through, 30-40 minutes.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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Make and share this Sour Cream and Chive Potato Bake recipe from Food.com.
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SOUR CREAM POTATOES RECIPE: HOW TO MAKE IT
One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top.—Krista Smith Kliebensteain, Broomfield, Colorado
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