Best Camping Baked Potatoes With Herbed Sour Cream Recipes

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GARLIC HASSELBACK POTATOES WITH HERBED SOUR CREAM



Garlic Hasselback Potatoes with Herbed Sour Cream image

Provided by Sunny Anderson

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

16 ounces red new potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Herbed Sour Cream, recipe follows
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream.
  • Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

THE BOMB BAKERS



The Bomb Bakers image

Provided by Guy Fieri

Categories     side-dish

Time 8h55m

Yield 6 servings

Number Of Ingredients 9

1 1/4 cups kosher salt
6 medium russet potatoes, washed
2 tablespoons garlic salt
2 tablespoons seasoned salt
1 teaspoon freshly ground black pepper
Horseradish Sour Cream, recipe follows
2 cups sour cream
4 tablespoons prepared horseradish
Salt and freshly ground black pepper

Steps:

  • In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
  • Preheat the oven to 400 degrees F.
  • Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
  • Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
  • Let potatoes rest 5 minutes before cutting.
  • Combine all ingredients. Serve with potatoes.

GARLIC HASSELBACK POTATOES WITH HERBED SOUR CREAM



Garlic Hasselback Potatoes With Herbed Sour Cream image

These potatoes smell amazing when they are roasting and have a wonderfully mild garlic flavor! From foodnetworktv.com courtesy of Sunny Anderson.

Provided by mer5901

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

16 ounces red new potatoes (I chose small ones)
3 -5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt & freshly ground black pepper
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
salt & freshly ground black pepper

Steps:

  • Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
  • Place 3 garlic slices between slits at the crown of each potato.
  • Toss in a medium bowl with butter and olive oil.
  • Place on a baking sheet and sprinkle generously with salt and pepper.
  • Bake at 400 degrees until tops are crispy and potatoes are cooked through, about 1 hour.
  • Transfer to a platter and top with Herbed Sour Cream.
  • Herbed Sour Cream.
  • Combine 1/2 cup sour cream, 1/2 teaspoon garlic powder, 1 tablespoon finely chopped parsley leaves, salt and freshly ground black pepper in a small bowl. Refrigerate until use.

Nutrition Facts : Calories 206.2, Fat 16, SaturatedFat 7.7, Cholesterol 30.3, Sodium 88.3, Carbohydrate 14.5, Fiber 1.7, Sugar 1.3, Protein 2.2

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