Baked Potatoes with Roasted Onions and Sour Cream 🥔🧅
Description: There’s something inexplicably delicious about these baked potatoes from the renowned cookbook Second Helpings from Union Square Cafe. The secret might lie in the process of roasting them in sea salt within a trusty cast iron skillet. Prepare to be enchanted by the flavors and textures of this dish—it’s almost like embarking on a culinary ritual! 😋
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
Servings: 4
Nutritional Information (per serving):
- Calories: 246
- Fat Content: 7.8g
- Saturated Fat Content: 2.3g
- Cholesterol Content: 5.3mg
- Sodium Content: 41878.7mg 😮
- Carbohydrate Content: 40.5g
- Fiber Content: 5.1g
- Sugar Content: 2.9g
- Protein Content: 4.9g
Ingredients:
- 1 1/2 cups sea salt
- 1 1/2 tablespoons olive oil
- 1 large onion
- 4 Idaho potatoes
- 4-6 tablespoons sour cream
Instructions:
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Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
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Prepare the Skillet: Spread the sea salt evenly across the bottom of a 12-inch cast iron skillet, creating a bed for your potatoes and onions to roast.
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Oil the Onion: Pour the olive oil into a medium-sized bowl. Dip the onion into the oil, ensuring it’s thoroughly coated.
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Roast the Onion: Place the onion in the center of the skillet on top of the salt bed. Let it roast in the oven for approximately 10 minutes until it starts to soften.
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Prep the Potatoes: While the onion is roasting, prepare the potatoes. Coat them with the remaining olive oil, ensuring they are evenly covered.
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Roast Potatoes and Onion: Arrange the potatoes around the onion in the skillet. Roast them in the oven until the onion is tender and the potatoes are cooked through, which should take around 1 hour and 10 minutes.
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Remove and Chop Onion: Using tongs or a kitchen spoon, carefully transfer the roasted onion to a cutting board. Reserve 1/4 teaspoon of salt from the skillet and set it aside. Peel and coarsely chop the roasted onion before placing it in a small bowl. Season it with the reserved salt.
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Keep Potatoes Warm: Once the onion is chopped, turn off the oven but leave the skillet with the potatoes inside, slightly ajar to keep them warm.
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Prepare for Serving: Place the roasted potatoes on a serving platter. Using a knife, split each potato open.
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Assemble: Spoon one-quarter of the salted roasted onion into each potato, distributing it evenly. Finally, top each potato with a dollop of sour cream.
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Serve: These delectable baked potatoes are best enjoyed hot, straight from the oven. Serve them as a side dish or as a comforting main course.
Whether you’re seeking a cozy weeknight meal or planning a special gathering, these Baked Potatoes with Roasted Onions and Sour Cream are sure to delight your taste buds and elevate any dining experience! 🌟
