Best 7 Upside Down Sour Cream And Onion Potato Bread Recipes

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When it comes to baking, potato bread is a delicious bread to try. It's a moist, flavorful loaf with a soft crust. A twist to the classic potato bread is the upside down sour cream and onion potato bread, which has a crispy sour cream and onion topping. The dough is similar to regular potato bread and is topped with a sour cream and onion mixture. Once baked, the topping caramelizes and gives it a delightful crunch. This bread can be enjoyed as a snack or as a side dish with your favorite meal.

Let's cook with our recipes!

ONION CASSEROLE I



Onion Casserole I image

This is truly a simple and wonderful sidedish made with sweet onions in a cream sauce. It can go with just about any meal! (Hint: if you will refrigerate your onions before cutting them, you won't cry!)

Provided by ANNA GAY

Categories     Side Dish     Casseroles

Time 1h

Yield 6

Number Of Ingredients 5

5 large sweet onions, cut into 1/4 inch slices and separated into rings
¼ cup margarine
¼ cup sour cream
¾ cup grated Parmesan cheese
10 buttery crackers

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
  • Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 16.1 g, Cholesterol 15.2 mg, Fat 14.8 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 342.3 mg, Sugar 5.9 g

SOUR CREAM AND ONION POTATO SALAD



Sour Cream and Onion Potato Salad image

Provided by Elena Besser

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds baby Yukon gold potatoes, boiled in salted water, then quartered
2 bunches scallions
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 garlic clove
2 tablespoons canola oil, plus up to 1 tablespoon more, if needed
1 lemon
1 cup sour cream
1 bunch chives, chopped
2 tablespoons white wine vinegar
1/4 cup Parmesan cheese, grated

Steps:

  • In a wide skillet, add the scallions, drizzle with 2 tablespoons of the olive oil, sprinkle with salt and cook over high heat on each side until charred and soft, about 2 minutes on each side.
  • Chop the cooked scallions and place them in a medium bowl. Grate the clove of garlic over the scallions. The heat from the scallions will mellow out the garlic.
  • Heat a large skillet over medium heat. Add the canola oil and when it shimmers, add the quartered potatoes, season with salt and pepper, and cook, tossing the potatoes every 2 minutes to make sure they brown on all sides, for 7 to 10 minutes total.
  • While the potatoes are browning, remove the rind of the lemon with a vegetable peeler, making sure to leave out the white pith of the lemon peel. Finely mince the lemon zest and reserve for garnish.
  • Combine 3/4 cup of the sour cream, the juice of the lemon and half of the chopped bunch of chives in a small bowl.
  • For the dressing, combine the remaining 1/4 cup of the sour cream with the white wine vinegar and charred-scallion-and-garlic mixture in a large bowl. Season with salt and pepper and stream in 1/4 cup of the olive oil, whisking continuously to create a creamy relish-like dressing.
  • Add the crispy potatoes to the dressing and toss to coat.
  • Spread the lemony sour-cream-and-chives mixture on a large plate, place the dressed potatoes on top and garnish with the remaining half bunch of chopped chives and the lemon zest and Parmesan cheese.
  • Enjoy.

CREAM OF ONION AND POTATO SOUP



Cream of Onion and Potato Soup image

This is a creamy, rich soup that is pureed to be really thick. It will keep you warm on those cold days. Try it with some fresh Italian or French bread, or garnish with croutons.

Provided by Charlie Swann

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 24

Number Of Ingredients 7

12 potatoes, peeled and cubed
12 onions, chopped
6 tablespoons all-purpose flour
6 tablespoons butter
9 cups milk
3 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
  • In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 29.5 g, Cholesterol 15 mg, Fat 4.9 g, Fiber 3.3 g, Protein 6 g, SaturatedFat 3 g, Sodium 66.9 mg, Sugar 7.5 g

OREGON SOUR CREAM ONION BREAD



Oregon Sour Cream Onion Bread image

Make and share this Oregon Sour Cream Onion Bread recipe from Food.com.

Provided by AmyZoe

Categories     Yeast Breads

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/2 cup dried onion, chopped
1/2 cup butter
2 cups sour cream
2 cups warm water
5 teaspoons dry yeast
1 tablespoon salt
1 teaspoon sugar
2 tablespoons basil leaves
1 cup cornmeal
8 -8 1/2 cups bread flour, divided
1 large egg
1 tablespoon water

Steps:

  • Saute onion in butter until golden.
  • Combine sour cream, water, yeast, salt, sugar, basil, cornmeal, and 4 cups of the flour in a mixing bowl.
  • Mix with a dough hook on low speed for 3 minutes (hand kneading will take 7 to 10 minutes).
  • Gradually add 4 cups of flour.
  • Mix 5 to 7 minutes longer, adding more flour as needed until dough cleans side of bowl.
  • Cover mixing bowl and sit in warm place until doubled (about 1 hour to 1 1/2 hours).
  • Punch dough down and let rise 10 minutes.
  • Form into 2 round loaves and place on cornmeal-dusted 12X18" sheet pan.
  • Allow to rise until doubled, about 20 to 30 minutes.
  • Beat egg and water.
  • Gently brush loaves with egg wash.
  • With a very sharp knife, cut 4 vertical and 4 horizontal slashes on top of each loaf.
  • Bake in preheated 375 degree oven for 50 minutes or until well browned.

Nutrition Facts : Calories 766.1, Fat 26.1, SaturatedFat 15.3, Cholesterol 82.2, Sodium 1004.1, Carbohydrate 114.1, Fiber 5.4, Sugar 2.4, Protein 18.2

GREYSTON'S POTATO ONION BREAD



Greyston's Potato Onion Bread image

Provided by Molly O'Neill

Time 5h

Yield 2 loaves

Number Of Ingredients 10

1 package dry yeast
1 cup warm water
1 tablespoons honey
2 1/2 tablespoons dry milk powder
2 teaspoons salt
1 tablespoons vegetable oil
1/2 pound potatoes, cooked until very tender, mashed and allowed to cool
3 ounces onion, minced
4 to 4 1/2 cups unbleached flour
1 egg beaten with 2 tablespoons water, for egg wash

Steps:

  • Dissolve the yeast in the warm water and then add the honey, milk powder, salt, oil, potatoes and onion, stirring well. Gradually stir in 1 1/2 cups of flour.
  • Add 2 more cups of the flour, 1/2 cup at a time, until the dough is stiff. Turn onto a lightly floured board and knead in enough flour until the dough is no longer sticky.
  • Continue kneading for about 15 minutes and then place the dough in a lightly oiled bowl. Cover the bowl loosely with plastic wrap and set in a warm place to rise until dough is doubled in volume, about 1 1/2 hours. Remove dough from bowl, punch it down and shape into a ball. Return to bowl, cover with plastic wrap and let rise for 40 minutes.
  • Preheat the oven to 350 degrees. Punch down the dough again and turn onto a lightly floured board . Divide the dough in half and knead one piece, adding about 1/4 cup or more of flour to make the dough stiff enough to hold a round shape.
  • Form a ball and then fold the dough inward while rotating it against the board to form a mushroom cap. Repeat this rotation 10 times. Lay the ball of dough on its side and roll and press the dough against the board about 10 times, continuing to keep the round shape. Repeat with the other ball.
  • Place both balls on a buttered baking sheet and let them rise in a warm place, lightly covered with plastic wrap, for about 25 minutes. Brush the loaves with egg wash and make 2 quarter-inch-deep slashes to form a cross in each.
  • Bake for 35 to 40 minutes, until the loaves are golden and produce a hollow sound when tapped on the bottom. Cool at least 1 hour before slicing.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 2 grams, Carbohydrate 62 grams, Fat 3 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 345 milligrams, Sugar 4 grams, TransFat 0 grams

SOUR CREAM POTATO ROLLS



Sour Cream Potato Rolls image

Carol Giesbrecht from Kitchener, Ontario uses leftover mashed potatoes and mace in the dough for these tender rolls. "They've been a favorite in my family for years," she say. "They're delicious warm with butter and peach jam."

Provided by Taste of Home

Time 20m

Yield 1-1/2 dozen.

Number Of Ingredients 10

1/2 cup sour cream
1/2 cup water (70° to 80°)
1/2 cup mashed potatoes (with added milk and butter)
1/4 cup butter, softened
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground mace
3 cups bread flour
3 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Divide into 18 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 116 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 213mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

UPSIDE-DOWN BAKED POTATOES



Upside-Down Baked Potatoes image

I found this recipe in a Gooseberry Patch Cookbook. It is so easy and so good! I served them with a little sour cream and chopped green onions!

Provided by PAT COWDEN

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

3 tablespoons melted butter or 3 tablespoons margarine
3 tablespoons grated parmesan cheese
2 medium potatoes

Steps:

  • Preheat oven to 400 degrees.
  • Pour melted butter or margarine in 8x11 baking dish.
  • Sprinkle Parmesan cheese over melted butter.
  • Cut potatoes in half lengthwise and place cut side down over butter/cheese mixture.
  • Bake for 30-35 mins or till tender.

Tips:

  • Use fresh ingredients. Fresh potatoes, sour cream, and onions will give your bread the best flavor.
  • Don't overwork the dough. Overworking the dough will make it tough.
  • Let the bread rise in a warm place. This will help it to rise properly.
  • Bake the bread until it is golden brown. This will ensure that it is cooked through.
  • Serve the bread warm. This is when it is at its best.

Conclusion:

Upside-down sour cream and onion potato bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover potatoes and it is also a fun and creative way to serve bread. This bread is sure to be a hit with your family and friends.

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