(WEB EXCLUSIVE) ROUND 2 RECIPE: POTATO STUFFED ONIONS
Steps:
- Preheat oven to 400 degrees F
- Slice the top third off each onion and set aside; save tops. Slice an X in the inner 2/3 of each onion. Using a spoon remove the inner 2/3 portion of the onion making a bowl. Dice up the inner section of each onion, on a cutting board, and set aside.
- Mix the shredded cheese with the potato salad in a small bowl. Evenly divide the potato mixture into each onion bowl and cover with the reserved onion top. Place on a baking sheet and bake for 20 minutes or until onions are tender.
- Bring a medium pot of salted water to a boil over medium heat. Add potatoes and cook for 8 minutes or until slightly tender. Strain, place in large bowl and let cool until slightly warm.
- While potatoes are cooking, set up grill or grill pan for direct cooking over medium heat. Place scallions on hot oiled grill and cook for 4 minutes. Transfer to a cutting board and set aside.
- To the bowl with the potatoes add mayonnaise, sour cream, mustard, garlic, salt and pepper and gently mix until well blended and potatoes are coated. Slice grilled scallions and mix into the potatoes. Serve immediately or keep covered in the refrigerator for up to 2 days.
POTATO STUFFED BAKED ONIONS
A great side to roasts and BBQ's, especially in a buffet line or at a dinner party. They can be made a day ahead and heated in the oven before serving. Any unused mashed potatoes can be put in a casserole and refrigerated up to 10 days. Simply reheat in the oven when needed. The recipe is intentionally vague about ingredient quantities other than the mashed potato stuffing. Make as many or as few onions as you need. You can make large, dinner-sized onions or tiny appetizer onions. Prep time and yield will vary accordingly.
Provided by sugarpea
Categories Potato
Time 1h20m
Yield 5 pounds mashed potatoes
Number Of Ingredients 10
Steps:
- Clean onions; with knife, cut a 1/16th" deep X in the bottom of the onions; parboil onions 10 minutes in salted water.
- Cool and cut off bottoms of onions; punch center of onion thru bottom, leaving 2 or 3 outer layers intact; set aside.
- Boil potatoes until cooked through; mash; add sour cream and cream cheese and mash;add butter and milk and mash; add salt and white pepper to taste; cool until just warm.
- Stuff onions with a pastry bag and place in 2" deep baking pan; brush onions and potatoes with melted butter and sprinkle with grated parmesan; bake at 375° for 20 minutes until cheese is lightly browned and potatoes are heated through.
Nutrition Facts : Calories 607.5, Fat 26.5, SaturatedFat 16.5, Cholesterol 69.9, Sodium 185, Carbohydrate 82.2, Fiber 10, Sugar 3.7, Protein 13.2
STUFFED ONIONS
My husband, a pastor, was once paid in onions and potatoes by a little community. That's when I discovered this recipe. Baked with a tasty stuffing, the onions are mellow and tender.-Cathy Gilpin, Alamosa, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.
Nutrition Facts :
CARAMELIZED ONION-STUFFED BAKED POTATO
Recipe comes courtesy of Cooking Light magazine (March 2005 edition). This is definately a different way to stuff a potato and it is very delicious! Only adjustment I made to the recipe was the cooking process of the end potato. Recipe says to microwave the fully stuffed potato to melt the cheese, but I placed them in the oven for about 5 minutes with the other dish I was preparing and it worked just fine. If you like potatoes, definately give this one a try.
Provided by Chippie1
Categories Potato
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pierce potatoes with a fork; arroange on paper towels in microwave.
- Microwave on High for 10 minutes or until done.
- Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4 inch thick shell.
- Combine potato pulp, 1/4 cup cheese, sour cream, salt& pepper.
- Spoon potato mixture evenly into shells.
- Melt butter in a nonstick skillet over medium heat.
- Add onion and sugar; saute 8 minutes or until browned.
- Stir in sherry, worcestershire sauce, thyme,& garlic.
- Cook 1 minute or until liquid evaporates scraping pan to loosen browned bits.
- Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon of cheese.
- Microwave on high 1 minute or until thoroughly heated.
- (Note: can also warm potatoes in oven for a few minutes if you're already using your oven.).
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