Best Soured Cream Chive Jacket Potatoes Recipes

SOUR CREAM 'N' CHIVE POTATOES

Steps:

• Place potatoes in a Dutch oven; cover with water. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender. Drain well. , In a large bowl, mash the potatoes, sour cream, milk and butter. Add the chives, pepper and remaining salt; mix well.

SIMPLE SOUR CREAM AND CHIVE NEW POTATOES

Steps:

• Clean your potatoes and place them in a large pot of cold water.
• Bring to a boil and continue to boil until the potatoes are tender. This will depend on the size of the spuds, but about 10-15 minutes.
• Drain water and toss potatoes with butter. Sprinkle with salt and pepper.
• Dress potatoes with sour cream and chives, tossing to coat. They are best served immediately, but will hold for a little while in the warm pot with the lid on.

BAKED POTATOES WITH CHIVE SOUR CREAM

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.

TWICE BAKED POTATOES WITH SOUR CREAM AND CHIVES

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F. Scrub potatoes; pat dry.
• Pierce the top of the potatoes with a fork. Bake for about 50 minutes, or until potatoes ​are tender. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving the shells intact. If baking the same day, reduce the oven temperature to 375 F before preparing the potato mixture.
• In a bowl, combine the potato with the sour cream, 3 tablespoons milk, and the butter and beat until well blended. Add more milk or half-and-half if needed. Beat in salt and pepper, then spoon the mixture into the potato skins. Sprinkle with the chives.
• Cover and refrigerate until the next day, or bake at 375 F for about 10 to 15 minutes, or until lightly browned.
• If the potatoes have been refrigerated, preheat the oven to 375 F and bake for 20 to 25 minutes, until hot and lightly browned.

SOURED CREAM & CHIVE JACKET POTATOES

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.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes. In a small pot over low heat combine half-and-half and butter. Heat until hot but not simmering.
• Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the potatoes back to the saucepan and mash to a uniform consistency (or process through a food mill back into the dry pot). Give it a quick mix with a hand mixer to incorporate some air and ensure a smooth texture. Do not overmix or potatoes will become gummy.
• Using a flexible rubber spatula, fold in the melted butter and half-and-half mixture until just incorporated. Fold in sour cream and 1/4 cup chives and season with salt and pepper.
• Transfer to serving bowl and garnish with chopped chives.

MUSHROOM JACKET POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork and rub with half the sunflower oil. Bake the potatoes for 1 hr 20 mins.
• Slice the mushrooms, fry in the remaining oil, then stir through half the sour cream & chive dip. Pile the mushrooms into the jacket potatoes and garnish with dill.