Baked Potatoes with Roasted
Onion and Sour Cream
Here's a simple variation on traditional baked potatoes, in which olive oil-rubbed
spuds are pan-roasted along with a sweet white onion over a bed of sea salt. Rather
than topping the crispy-skinned baked potatoes with butter we fill them with an
immensely satisfying combination of the chopped roasted onion and sour cream. Serve
them with grilled steak, lamb chops-or just about anything at all you would want
to eat with baked potatoes.
- 3/4 cup coarse sea salt
- 1 1/2 tablespoons olive oil
- 1 medium white onion, unpeeled
- 4 Idaho potatoes, about 8 ounces each, scrubbed
- 4-6 tablespoons sour cream
- Heat the oven to 400 degrees F. Place the salt in an even layer over the bottom of a 12-inch cast iron skillet.
- Pour the olive oil into a medium bowl and dip the onion into the oil to coat all over. Place the onion on the salt in the center of the skillet. Roast in the oven for 10 minutes.
- Coat the potatoes with the oil remaining in the bowl and set them around the onion in the skillet. Return the skillet to the oven and continue roasting until the onion is tender and the potatoes are cooked through, about 1 hour and 10 minutes.
- Using tongs or a kitchen spoon transfer the onion to a cutting board. Measure 1/2 teaspoon of coarse salt from the skillet and set aside. Turn off the oven and return the skillet with the potatoes to the oven, leaving the door ajar, while you prepare the onion.
- Peel and coarsely chop the onion. Transfer to a small bowl and season with the reserved salt.
- Place the potatoes on a serving platter. Split and squeeze open each potato. Spoon one-quarter of the salted onion into each potato. Top with sour cream and serve hot.
Yield: 4 servings
Recipe and photo used with permission from: Idaho Potato Commission
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