There's nothing better than a baked potato, but sometimes they can be too big. That's why I love Baked Purple Potatoes with Chive Sour Cream. I take medium-sized potatoes and rub them with oil and season them with salt and pepper. They're then baked in a hot oven and topped with sour cream flavored with chives and garlic. The crisp, hot, and perfectly seasoned potatoes taste fantastic with the cold sour cream. They're so easy to prepare and are great for a party.
Ingredients for Baked Purple Potatoes with Chive Sour Cream:
Potatoes:
2-3 pounds equal-sized purple potatoes, cleaned, dried, and pierced with a fork
2 teaspoons grapeseed oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Chive Sour Cream:
2 cups sour cream
2 cloves garlic, minced
1/4 cup dried chives
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Time-Saving Tip: Prepare the Chive Sour Cream earlier in the day and keep refrigerated until ready to enjoy.
Let's see what we need.
We're ready to cook.
Combine all the ingredients for the Chive Sour Cream; refrigerate until ready to use.
Toss the potatoes with the oil, salt and pepper.
Place the potatoes on a rack on a parchment-lined sheet pan. Transfer the vegetables to a preheated 450-degree oven. Bake them for 25 minutes and then turn them over; continue baking until the potatoes are cooked.
When you're ready to enjoy a potato and add some of the delicious sour cream, it is best to make a criss-cross on top of the potatoes and then gently squeeze open the potato. This method will produce an opening in the middle, which will prevent the filling from dripping out.
They're ready! Baked Purple Potatoes with Chive Sour Cream are so cute, colorful, and delicious. These are perfect for entertaining; both kids and adults love them and look great on a buffet.
Enjoy!
Baked Purple Potatoes with Chive Sour Cream:
Potatoes:
2-3 pounds equal-sized purple potatoes, cleaned, dried, and pierced with a fork
2 teaspoons grapeseed oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Chive Sour Cream:
2 cups sour cream
2 cloves garlic, minced
1/4 cup dried chives
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Combine all the ingredients for the Chive Sour Cream; refrigerate until ready to use.
Toss the potatoes with the oil, salt and pepper.
Place the potatoes on a rack on a parchment-lined sheet pan. Transfer the vegetables to a preheated 450-degree oven. Bake them for 25 minutes and then turn them over; continue baking until the potatoes are cooked.
When you're ready to enjoy a potato and add some of the delicious sour cream, it is best to make a criss-cross on top of the potatoes and then gently squeeze open the potato. This method will produce an opening in the middle, which will prevent the filling from dripping out.
Time-Saving Tip: Prepare the Chive Sour Cream earlier in the day and keep refrigerated until ready to enjoy.
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