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Baked potatoes with sour cream

Author
Cookinero 17 Jan 2023
18670
Baked potatoes with sour cream

Potatoes with sour cream are the perfect combination. Especially if sour cream is presented in three versions!

How to cook Baked potatoes with sour cream

Step 1

Baked potatoes with sour cream

Preheat oven to 200°C. Wash the potatoes with a brush, wrap each potato individually in foil and roast in the oven until soft, about 40 minutes.

Step 2

Baked potatoes with sour cream

Line the bowl with a large kitchen towel (ideally a waffle towel) or 5-6 layers of cheesecloth. Put sour cream on the fabric. Pick up the ends of the towel/gauze and tie them together to form a "pouch". Hang it over a bowl to drain the liquid for 1 hour. The longer it hangs, the thicker the sour cream will become.

Step 3

Slice the chives as thin as possible. Remove the stems from mint and tarragon, finely chop the leaves separately.

Step 4

Baked potatoes with sour cream

Crush, peel and finely chop the garlic. Divide the garlic and weighed sour cream into three parts. Mix one part of sour cream with a part of garlic and chives, the second - with a part of garlic and tarragon, the third - with a part of garlic and mint. Season all the sour cream with salt and pepper, mix.

Step 5

Baked potatoes with sour cream

Cut the hot potatoes straight through the foil in a criss-cross pattern a little less than half way. Squeeze the potato below the slit with four fingers so that the slit opens and the flesh turns out a little. Put different types of sour cream on potatoes and serve immediately.

Baked potatoes with sour cream - FAQ About Ingredients, Baking Time and Storage

Yes, Greek yogurt can be a good substitute for sour cream, though it will have a slightly tangier taste and thicker texture.
The flavored sour cream mixtures can be stored in an airtight container in the fridge for up to 3 days.
This dish is already vegetarian. For a vegan version, use plant-based yogurt or vegan sour cream.
Yes, you can bake the potatoes ahead of time and reheat them in the oven at 180°C for 10-15 minutes before serving.
You can substitute tarragon with dill or parsley for a different but still fresh herbal flavor.
Freezing is not recommended as it can alter the texture and consistency of the sour cream.
For a lower-carb option, try using roasted cauliflower or sweet potatoes instead of regular potatoes.
You can experiment with chives, cilantro, or basil for different flavor profiles.
The dish is best served warm, but you can enjoy the flavored sour cream mixtures cold as a dip.
Simply double or triple the ingredients based on the number of servings needed, ensuring even distribution of the sour cream mixtures.

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