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Baked potatoes with broccoli and sour cream dip

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Ingredients for 4 servings:

  • 6 potatoes, waxy
  • 1 tsp oil (olive oil)
  • 1 small onion(s), finely chopped
  • herbal sea salt
  • chili powder
  • 1 cup sour cream
  • 1 broccoli

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 250 degrees Celsius. Boil the potatoes for 15 minutes, then wrap in aluminum foil and finish cooking in the oven at 250 degrees Celsius for about 15 minutes. Cut the stalk off the broccoli and cut into sticks. Break the broccoli head into fine florets, cook both briefly; they should still be firm to the bite, then rinse briefly under cold running water. Briefly sauté the onions in olive oil, add to the broccoli, season with salt and chili, and let cool slightly. Add the sour cream and mix carefully. Remove the potatoes from the foil, make a cross-shaped cut in them, and gently press them apart. Fill with the broccoli and sour cream dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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