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It’s the second Sunday of December and I am enjoying everything about this beautiful season. Today, I set up a festive table and treated my loved ones with a wonderful dinner.
One of our side dishes was this delicious baked creamy rosemary potato that my younger daughter Yanah helped me make. This dish is the definition of delicious and I have to share it with you.
I hope you take the time to show kindness around you and enjoy the moment. This season is about gratitude and spreading love. Peace and Joy!
Creamy Baked Potatoes
4 russets potatoes
¼ cup sour cream
1 cup half and half
1 cup grated parmesan cheese
One 8-ounce package cream cheese, room temperature
1 medium onion diced
4 green onions minced
Salt and ground black pepper
2tbsp extra virgin olive oil
5 cloves garlic, finely chopped
2 tbsp Rosemary minced
1 tbsp dried parsley
Preheat the oven to 325 degrees
Slice the potatoes very thin either with a mandoline or a knife.
Sprinkle salt and one spoon of olive oil over them and place them in the baking dish.
In a large skillet over medium heat, add the other spoon of extra virgin olive oil. Add the onions and the green onions, cook them for two minutes. Then add the garlic, cook for another minute. Cut the cream cheese in small pieces and add to the skillet and stir.
Continue stirring until the mixture is smooth for about two minutes. Add the half and half and the sour cream. Stir to combine. Add salt and pepper to taste. Add the rosemary and half of the Parmesan cheese.
Pour that mixture over the top of the potatoes.
Sprinkle the remaining of Parmesan cheese and the dry parsley. Bake for one hour or until golden brown.
I served these creamy baked potatoes with steamed asparagus and a delicious honey glazed salmon.