Please consult the OU's guidelines for checking fruits and vegetables.

This recipe is kosher for Passover.

Garlic & Onion Baked Potatoes

Cathy and Jerry Martal | Dairy


2 tablespoons minced garlic

2 tablespoons minced onion

1 teaspoon olive oil

1 tablespoon butter

4 large baking potatoes (2-1/2 lb.)

1 cup sour cream

1/2 lb. (8 oz.) Processed cheese cut up, divided

1/4 cup grated Parmesan Cheese


Preheat oven to 400. Using a fork prick the potatoes in several places to allow the steam to escape. Bake the potatoes for about 1 hour. Meanwhile saute the garlic and onion in the olive oil and butter until it is soft and lightly golden. Remove from heat and set aside. Reduce the oven temperature to 350. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place the potato flesh in medium bowl; mash it. Place the cooked garlic and onion in the bowl with the mashed potatoes. Add the sour cream, three-fourths of the processed cheese and the Parmesan cheese; beat until fluffy. Spoon the mixture evenly into the potato shells, mounding. Use all the filling. Place the filled potatoes in a shallow baking dish. Bake for 30 minutes and then top with the remaining processed cheese. Bake an additional 5 min. or until Processed cheese is melted.