Sour Cream is the kitchen underdog. It’s often underestimated, but a key player in turning ordinary recipes into extraordinary. Be it Premium, Light, Fat Free or Natural, you can’t go wrong with Tillamook Sour Cream.
Here are some favorite recipes from the Tillamook Kitchen that use Sour Cream. Behold the possibilities.
Roast Beef with Caramelized Onions
I’ll be honest: I’m not that excited about football. Sure, I enjoy watching a game or two during the season, but I’m not the kind of person who anxiously waits to watch every game every weekend. But the Super Bowl is a different beast, because during that 4-hour football marathon, you can treat yourself to an unlimited amount of delicious, ooey-gooey treats. Already my mouth is drooling in anticipation. Below is one of my favorite football-watching recipes: cheesy potato skins! Yum!
Cheesy Potato Skins
6 medium-sized russet potatoes (about 3 lb)
2 tablespoons olive oil
4 tablespoons canola oil
kosher salt
freshly ground pepper
6 strips of bacon
4 oz (1 cup) Tillamook Shredded Medium Cheddar Cheese
2 green onions, thinly sliced (optional)
½ cup Tillamook Sour Cream (optional)
Scrub the potatoes clean, then rub with olive oil and bake in a 400° F oven for about an hour. While the potatoes bake, cook the bacon strips in a frying pan on medium-low heat for 10 to 15 minutes, or until crisp. Drain on paper towels and let cool, then crumble.
Remove the potatoes from the oven and let sit until cool enough to handle. Cut in half horizontally, then use a spoon to scoop out the insides, leaving about ¼” of potato on the skin (you should use the scooped potato for another use, like mashed potatoes or maybe even Cream of Potato and Cheddar Cheese Soup!
Turn up the oven to 450° F. Rub canola oil on the inside and outside of the potato skins, then sprinkle with salt. Place on a baking rack or in a roasting pan (not a cookie sheet – it will warp!). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool until they can be handled.
Arrange the potato skins skin-side down on the roasting pan or baking rack. Sprinkle the insides with freshly ground pepper, Tillamook Shredded Cheddar Cheese and crumbled bacon. Return to oven, and broil for an additional 2 minutes or until cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate, and if desired, add sliced green onion and a dollop of sour cream. Devour immediately.
Photo: Flickr/Kat Johnson (Creative Commons)
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