Yield: 18 Popovers
These Romanoff Potato Popovers are my favorite Easter side dish. We love it so much that we enjoy these popovers all year round! These delicious popovers are made with only a few simple ingredients and ready in no time. You can even prep this in advance and simply store it in the fridge until ready to bake. These popovers pair perfectly with roast beef and ham for a fancy meal, excellent for Sunday dinners with your loved ones.
Ingredients
1 c. cheddar cheese, grated
6 large russet potatoes
1 medium white onion, finely diced
1 tsp cayenne powder
Salt and pepper to taste
1 c. sour cream
3 scallions or green onions, sliced finely
How to make Romanoff Potato Popovers
Step 1: Into quarters, peel the potatoes. Place the pieces of potato in a large pot of salted water. Bring to a boil and cook the potatoes for about 30 minutes.
Step 2: In the meantime, cook the onion in butter, stirring until translucent and golden brown.
Step 3: Drain the potatoes well when done and place them back in the pot. Allow the potatoes to cool for a little.
Step 4: Roughly mash the potatoes using a fork or potato masher.
Step 5: Place the sour cream, onions, cheese, scallions, and cayenne in a bowl. Mix well, then pour this over the potatoes. Toss to coat. To taste, season with salt and pepper. You can bake right away or keep the mixture in the fridge overnight or until ready to bake.
Step 6: Prepare the oven. Preheat it to 350 degrees. Using butter, grease your muffin tins.
Step 7: Into the prepared muffin tins, spoon the potato mixture, but do not pack the mixture. Place in the preheated oven and bake for about 45 to 50 minutes or until the potato popovers are golden brown and hot.
Step 8: Remove from the oven when done and release the popovers from the pans using a sharp knife.
Ingredients
- 1 c. cheddar cheese, grated
- 6 large russet potatoes
- 1 medium white onion, finely diced
- 1 tsp cayenne powder
- Salt and pepper to taste
- 1 c. sour cream
- 3 scallions or green onions, sliced finely
Instructions
Step 1: Into quarters, peel the potatoes. Place the pieces of potato in a large pot of salted water. Bring to a boil and cook the potatoes for about 30 minutes.
Step 2: In the meantime, cook the onion in butter, stirring until translucent and golden brown.
Step 3: Drain the potatoes well when done and place them back in the pot. Allow the potatoes to cool for a little.
Step 4: Roughly mash the potatoes using a fork or potato masher.
Step 5: Place the sour cream, onions, cheese, scallions, and cayenne in a bowl. Mix well, then pour this over the potatoes. Toss to coat. To taste, season with salt and pepper. You can bake right away or keep the mixture in the fridge overnight or until ready to bake.
Step 6: Prepare the oven. Preheat it to 350 degrees. Using butter, grease your muffin tins.
Step 7: Into the prepared muffin tins, spoon the potato mixture, but do not pack the mixture. Place in the preheated oven and bake for about 45 to 50 minutes or until the potato popovers are golden brown and hot.
Step 8: Remove from the oven when done and release the popovers from the pans using a sharp knife.
