Home Video 14 Mistakes Everyone Makes With Baked Potatoes – Tasting Table

14 Mistakes Everyone Makes With Baked Potatoes – Tasting Table

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14 Mistakes Everyone Makes With Baked Potatoes – Tasting Table

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Sour cream, a true tenet of baked potato toppings, pairs sensationally with a sprinkle of green but the grass-like blades of chives and scallions, also known as green onions, aren’t as equally suited to baked potatoes as you might think. In fact, there are two main things scallions and chives have in common and that’s their green hue, and how sprinkling them on the top of just about anything makes us feel healthy. Beyond that, each herb has a unique flavor profile and you should definitely choose chives over scallions for a better baked potato.

Chives have a less pungent flavor and meld into whatever they’re perched upon, politely complementing existing flavors. You can taste them but not to the point where they break the culinary fusion you worked so hard on when you chose your toppings. Scallions, on the other hand, are closer to the punch-you-in-the-face-with-onion type end of the spectrum. Don’t get us wrong, we love scallions, but rather than quietly blending, they bring an additional layer of flavor that can prove to be a bit out of place in a baked potato, and would be more suited to Chinese scallion pancakes, in Korean bulgogi, or in a taco salsa.

Chives and creaminess make for a delightful match. That said, if you’re craving a baked potato that’s a little more exotic, topping your tuber with chopped scallions could be exactly what you’re after.

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