Baked Potatoes With Roasted Onions And Sour Cream Recipe

Ingredients for Baked Potatoes With Roasted Onions And Sour Cream

• Sea Salt
• 2 tablespoons olive oil
• White Onion
• Idaho Potatoes
• Sour cream, to taste

How to Make Baked Potatoes With Roasted Onions And Sour Cream

1. Preheat oven to 400°F (200°C).
2. Place 1 cup of coarse sea salt in an even layer on the bottom of a 12-inch cast-iron skillet.
3. Pour 2 tablespoons of olive oil into a medium bowl.
4. Add 1 large red onion, peeled and cut into thick wedges, to the bowl and toss to coat evenly with oil.
5. Arrange the onion wedges on top of the salt in the center of the skillet.
6. Roast for 10 minutes.
7. While the onions roast, wash and scrub 4 large russet potatoes. Pat them dry.
8. Coat the potatoes with the remaining olive oil.
9. Place the potatoes around the onions in the skillet.
10. Roast for 50-60 minutes, or until the onions are tender and the potatoes are cooked through and easily pierced with a fork.
11. Carefully remove the skillet from the oven using oven mitts.
12. Using tongs or a kitchen spoon, transfer the roasted onions to a cutting board.
13. Reserve 1/4 teaspoon of the sea salt from the skillet.
14. 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.
15. Peel and coarsely chop the roasted onions.
16. Transfer the chopped onions to a small bowl and season with the reserved salt.
17. Place the potatoes on a serving platter. Split each potato open lengthwise.
18. Spoon 1/4 of the salted roasted onions into each potato.
19. Top generously with sour cream and serve hot.