Sweet Baked Potatoes with Sour Cream
Sweet Baked Potatoes with Sour Cream
Hey fellow gourmands,
as a kid, I loved baked potatoes. At barbecues on the grill or in the oven, it was a special moment, when I got to open the aluminum paper wrapped around the big potato and my mum or my dad cut it up, so I could eat without burning my mouth.
As I remember it, I put ketchup on the potatoes, as I did with everything in those days, but the adults topped theirs off with a white creamy substance, I now know as sour cream, but it didn't appeal to me in the past, so I never tried it.
Happy memories indeed.
After decades of neglegting this mysterious thick cream, my parents and their friends ate (in my mind, Sour Cream always was food for adults, not for me ^^), I tried to incorporate Sour Cream into a dish for the Hive Top Chef competition hosted by @qurator.
All my normal potatoes I had at hand were not nearly big enough to justify using them as baked potatoes, so I took my three sweet potatoes to use, I bought for another recipe. Oh well ^^.
What is sour cream?
The definitions for Sour Cream differ. In the US for example, Sour Cream has a fat rate of 12 to 16%. This rate is 10% in Germany. The German "Schmand" is the US' heavy sour cream but the easiest way to make sour cream from scratch is with "Schmand". So I just had to mix Schmand with sour cream (the German version with 10% fat rate) and I had the typical american sour cream.
I could have used store-bought sour cream but I wanted to make the dip myself. It was more fun that way.
Ingredients sour cream
I prepared the sour cream first, because it should rest for about 12 hours in the fridge before usage.
As I said, I used the German Schmand as the layer 1 ^^ and added lowfat quark (0,2% fat) to mix. People in other parts of the world will have to use a base layer, that is available in their country.
I made sour cream for 2 and used
- 100 g of heavy sour cream (Schmand, 24% fat rate)
- 200g lowfat quark (0,2% fat rate)
- 1 clove of garlic
- a small onion
- 2 tablespoons chives
- 1 tablespoon balsamico vinegar
- a pinch of sugar
- a pinch of salt
- half a pinch of pepper ^^
- splash of lemon juice
But wait, you need something to put your sour cream onto.
I had only sweet potatoes of the right size, so I used them (and I didn't regret it.)
Ingredients jacket potatoes
- 3 to 4 big low-starch potatoes (depending on the size. My sweet potatoes were really big, so I just used 3)
- 1 tablespoon soft butter (or margarine)
- 1 sprig of rosmary
- 1 sprig of Thymian
That's it. We can cook :o).
Preparation: Sour Cream
At first, we have to prepare the sour cream. As I said, it is best to put it in the fridge for 12 hours before using it and I did exactly that.
Mix the heavy sour cream with low-fat quark in a small bowl.
I peeled the onion (You have to use a really small onion or cut up an onion in half. It should not dominate the dish.) and chopped them into tiny pieces with a blender.
Then I peeled the clove of garlic (almost unbearable, considering the size of my fingers) and squeezed it with a squeezer.
Normally, I would use fresh chives, but I didn't have time to go in the garden or buy them fresh in the supermarket, so I used the dried kind. I used about two tablespoons of dried chives.
Then I added balsamico vinegar, together with sugar, salt, pepper and a splash of lemon juice.
After that, I stirred the melange for about two minutes and put it in a fridge. Three to four hours should suffice, but it is said to be optimal for consumption, if you put the sour cream in for 12 hours.
Preparation: Sweet Jacket Potatoes
You have to wash the potatoes carefully but thoroughly. You don't want to scratch the surface, but there should also not remain any spots. I use hand brush as seen in the picture.
After washing them, I rubbed the potatoes dry and stabbed them a few times. It is important, so they can cook quicker.
Normally I would use tinfoil, but I used all of mine up for an important hat, but that is another story :o).
I opted for a tasty crust of salt.
I rubbed the potatoes in soft (almost liquid) butter and salted them heavily. You don't have to be prudent with salt on that one. It should be a proper crust.
Ideally, you have preheated the oven to 180 degree (Celsius, on air circulation), so you can slide them into the middle rail and baking them - depending on the size of the potatoes - 50.60 minutes.
Mine were ready after 50 minutes. Sweet potatoes bake quicker I gues.
You can use a fork to try it out, if they are ready.
It's time to eat. Cut up your delicious potatoes and put this creamy stuff on top of it.
The sour cream is fullbodied and sticky. Let it rest on the potatoes for a few seconds and then dig in.
If you use tinfoil, you should open it up first :o).
All pictures are mine.
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