Baked Potatoes with Roasted Onion and Sour Cream
- Yield 4 servings
Here's a simple variation on traditional baked potatoes -- olive oil-rubbed spuds are pan-roasted along with a sweet white onion over a bed of sea salt.
- 3/4 cup coarse sea salt
- 1 1/2 tablespoons olive oil
- 1 medium white onion, unpeeled
- 4 Idaho potatoes, about 8 ounces each, scrubbed
- 4 to 6 tablespoons sour cream
- Preheat the oven to 400F. Place the salt in an even layer over the bottom of a 12-inch cast-iron skillet.
- Pour olive oil into a medium bowl and dip the onion into the oil to coat all over. Place onion on the salt in the center of the skillet. Roast in the oven for 10 minutes.
- Coat potatoes with oil remaining in the bowl and set them around the onion in the skillet. Return to the oven and continue roasting until onion is tender and potatoes are cooked through, about 1 hour and 10 minutes. Using tongs or a kitchen spoon, transfer the onion to a cutting board. Measure 1/2 teaspoon of coarse salt from the skillet and set aside. Turn off oven and return the skillet with the potatoes to the oven, leaving the door ajar, while you prepare the onion.
- Peel and coarsely chop the onion. Transfer to a small bowl and season with the reserved salt.
- Place the potatoes on a serving platter. Split and squeeze open each potato. Spoon one-quarter of the salted onion into each potato. Top with sour cream and serve hot.