Ingredients for Baked Potatoes With Roasted Onions And Sour Cream
- 1 cup coarse sea salt, plus 1/4 teaspoon for seasoning
- 2 tablespoons olive oil
- White Onion
- 4 large russet potatoes
- 1/2 cup sour cream (or more, to taste)
- 1 large red onion
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How to Make Baked Potatoes With Roasted Onions And Sour Cream
- Preheat oven to 400°F (200°C).
- Place 1 cup of coarse sea salt in an even layer on the bottom of a 12-inch cast-iron skillet.
- Pour 2 tablespoons of olive oil into a medium bowl.
- Add 1 large red onion, peeled and cut into thick wedges, to the bowl and toss to coat evenly with oil.
- Arrange the onion wedges on top of the salt in the center of the skillet.
- Roast for 10 minutes.
- While the onions roast, wash and scrub 4 large russet potatoes. Pat them dry.
- Coat the potatoes with the remaining olive oil.
- Place the potatoes around the onions in the skillet.
- Roast for 50-60 minutes, or until the onions are tender and the potatoes are cooked through and easily pierced with a fork.
- Carefully remove the skillet from the oven using oven mitts.
- Using tongs or a kitchen spoon, transfer the roasted onions to a cutting board.
- Reserve 1/4 teaspoon of the sea salt from the skillet.
- Turn off the oven and return the skillet with the potatoes to the oven, leaving the door slightly ajar. Let rest for 10-15 minutes.
- Peel and coarsely chop the roasted onions.
- Transfer the chopped onions to a small bowl and season with the reserved salt.
- Place the potatoes on a serving platter. Split each potato open lengthwise.
- Spoon 1/4 of the salted roasted onions into each potato.
- Top generously with sour cream and serve hot.
Nutrition Information (Approximate per serving)
Sodium
1744 g
Sugar
11g
Fat
11g
Carbs
13g
