Foil-Wrapped Potatoes Topped With Sour Cream

  • Difficulty: Basic
  • one hour and 10 minutes
  • 3 servings

Who said baked potatoes must be simple and dull? If you make deep cuts into the potatoes, you can stuff them with almost everything. We’ve used a mix of butter and fresh parsley as stuffing. The butter, which has been previously frozen, will soften the potatoes while cooking in the oven. Add sour cream on top of the potatoes before serving, for a final touch.

Ingredients Needed for Foil-Wrapped Potatoes Topped With Sour Cream

¼ cup butter
1 tablespoon fresh parsley, chopped
3 medium-sized potatoes
¼ cup sour cream
1 spring onion for garnish

How to Cook Foil-Wrapped Potatoes Topped With Sour Cream

  1. Add the butter and the chopped parsley to a small bowl. Mix them.
  2. Put the butter on a plastic wrap and roll into a stick. Refrigerate it for 30 minutes.
  3. Make 3 deep parallel cuts into each potato.
  4. Slice the butter and insert a slice of butter into the potato fans.
  5. Wrap the stuffed potatoes in aluminum foil. Roast them for 30 minutes at 380⁰F/190⁰C.
  6. Unwrap the potatoes and let them cool for 10 minutes. Add 1-2 tablespoons of sour cream on the top of each potato before serving. Garnish with spring onion.

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