This 30-minute meal or side of twice-baked potatoes with sour cream and onion is crispy, roasted, hearty, and healthy. Using meat and potatoes on the sheet pan, this dish is perfect as a side or even a main dish!
I had this idea of wanting to do a sour-cream-onion vibe to a sheet pan quick meal night, not knowing what to expect. Not in the mood to cook dinner, I wanted something quick and to the point. This would be perfect for a family of 4 for dinner. Although I fed four kids with this recipe, all their appetites change throughout the month, so some could eat three bites, and other nights, they eat the whole entree. Teenagers are awesome.
Sour cream &onion twice-baked potatoes (with video)
So hearty and full of flavor, I love these darn ‘taters! Literally taking 30 minutes, a boil, and a toss…it’s an easy weeknight side or meal. This would do well as a side to a part as well. Here is the quick how-to video I posted on Instagram.
The crispy, salty, ranch-y edges make you wanna skip! 🤤
How to make Sour cream & onion Potatoes.
Step One: Gather ingredients & supplies
Gather all ingredients, a sheet pan (with a mat, if you prefer), a spatula, a pot for boiling, and a meat smasher. Preheat your oven to 400 degrees.
Step two: Boil ‘taters, drain, place on pan.
Boil the small potatoes in a medium pot with water until tender. (When they are done, you should be able to run a sharp knife through them easily.) Drain them, then place them on a sheet pan.
Step three: Smash ‘taters to smithereens.
On the sheet pan, get your meat smasher and smash all of them until they are in small chunks.
Step four: add Oil, ranch, sausage, and onions.
Add oil, most of the ranch powder (leave a little for the final product), salt, and pepper. Slice chunks of your favorite ground sausage about a quarter size each. Then, stick in the sliced onions between the layers of meat and potatoes.
Step five: bake, flip, bake.
Bake for 20 minutes. Then, remove the potatoes, flip them around, and cook for another 5-10 minutes until the edges are crispy.
Step six: Finish up!
Add any leftover ranch powder, slice green onions diagonally (julianne style), and/or add some thyme to the top. Place a bowl of sour cream (or substitute with yogurt) on the side and add more green onions to the top of the sour cream (‘cause it’s pretty). Eat as a side or a meal and enjoy warm. 😚
So stinkin’ yummy…
I am just in love with the crispy, salty edges and the crunch from the green onion…then the sour cream!!! It made me scream.
I hope you love it as much as we do! Please comment below with all your questions, comments, or official complaints about potatoes 😳.
With love,
Lisa
Check out some of my favorite weeknight favs–like Curry Meatball Sandwiches or my Baked Feta Pot Roast. Hello heaven!
Sour Cream Onion Twice-Baked Potatoes
Easy: One pan twice-baked potatoes with sour cream and small onion smashed potatoes.
6
servings10
minutes20
minutesIngredients
20-25 small 20-25 Potatoes, like fingerling or tiny taters
1/2 lb 1/2 ground sausage
1/2 large 1/2 yellow or sweet onion, sliced diagonally
1 packet 1 ranch powder (or 3 tbsp)
1 tsp 1 Salt and pepper
2 tbsp 2 vegetabe oil
3 whole 3 green onion, sliced
2 tsp 2 fresh thyme (optional)
1 cup 1 fresh sour cream (sub plain yogurt)
Directions
- Gather all ingredients, a sheet pan (with a mat, if you prefer), a spatula, a pot for boiling, and a meat smasher. Preheat your oven to 400 degrees.
- Boil the small potatoes in a medium pot with water until tender. (When they are done, you should be able to run a sharp knife through them easily.) Drain them, then place them on a sheet pan.
- On the sheet pan, get your meat smasher and smash all of them until they are in small chunks.
- Add oil, MOST of the ranch powder (leave a little for the final product), salt, and pepper. Slice chunks of your favorite ground sausage about a quarter size each. Then, stick in the sliced onions between the layers of meat and potatoes.
- Bake for 20 minutes. Then, remove the potatoes, flip them around, and cook for another 5-10 minutes until the edges are crispy.
- Add any leftover ranch powder, slice green onions diagonally (julianne style), and/or add some thyme to the top. Place a bowl of sour cream (or substitute with yogurt) on the side and add more green onions to the top of the sour cream (‘cause it’s pretty). Eat as a side or a meal and enjoy warm. 😚
Notes
- I don’t recommend peeling the potatoes. The peel leaves an amazing flavor!
- Have leftovers? Use for lunch the next day on a crispy romain lettuce or in an air-tight container for