Potato Stuffed Baked Onions Recipes

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BEEF AND ONION STUFFED POTATOES

Provided by Claire Robinson

Categories     side-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 7



Beef and Onion Stuffed Potatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the beef stock in a large saucepan over medium heat and bring to a boil. Cook until the liquid is reduced by half, leaving 4 cups.
  • Put the potatoes on a rimmed baking sheet and roast until just tender, about 45 minutes. When cool enough to handle, cut potatoes in half lengthwise and using a spoon, remove the potato flesh and reserve, leaving 1/2-inch thick rim around the edges. Drizzle 1 tablespoon of olive oil on the baking sheet and put potato shells on it, cut side down; bake until the cut side is golden brown and skin is crispy, about 20 minutes.
  • Pat the meat pieces dry with paper towels and season with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven and sear the beef on all sides to a deep golden brown, about 10 minutes. Remove the meat to a plate and carefully add a tablespoon of water to the hot pot, scraping up the brown bits from bottom of the pan. Add a tablespoon of olive oil and the pearl onions and season with salt and pepper, to taste. Cook about 7 minutes, stirring often, until the onions begin to caramelize, adding water, as needed, to deglaze the brown bits from the bottom of the pan. When the onions are a deep golden brown, add the reduced beef stock and the beef and their juices and bring to a boil. Reduce the heat to maintain a simmer and cook until the meat is tender, skimming fat off the top, if necessary, about 35 to 40 minutes.
  • Pass the reserved potato flesh through a ricer or mash with a masher until smooth, adding hot water to loosen them. Add 1 tablespoon olive oil, season with salt and pepper, to taste, and mix well.
  • Ladle the stew into the crisp potato bowls, top with a spoon of mashed potatoes and enjoy.

8 cups low-sodium beef stock
3 large russet potatoes
Extra-virgin olive oil
2 pounds beef chuck, trimmed and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
Water, as needed
1 1/2 cups frozen pearl onions

STUFFED BAKED POTATOES

From Taste of Home Magazine. These are a little bit different from some of the other recipes in that these have garlic and ranch dressing mix in them.

Provided by Juenessa

Categories     Potato

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 9



Stuffed Baked Potatoes image

Steps:

  • Bake potatoes at 400° for 1 hour or until tender.
  • Reduce heat to 375°.
  • Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.
  • In a large mixing bowl, beat the pulp with butter.
  • Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic.
  • Spoon into potato shells.
  • Sprinkle with remaining cheese.
  • Place on a baking sheet.
  • Bake for 15-20 minutes or until heated through.
  • Top with bacon and green onions.

Nutrition Facts : Calories 228.4, Fat 15.8, SaturatedFat 9.9, Cholesterol 43.5, Sodium 185, Carbohydrate 14.8, Fiber 1.2, Sugar 0.8, Protein 7.5

5 medium baking potatoes
1/4 cup butter, softened
2 cups shredded cheddar cheese, divided
3/4 cup sour cream
1 (1 ounce) envelope ranch dressing mix
1 tablespoon snipped chives
1 garlic clove, minced
crumbled cooked bacon
chopped green onion

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



Stuffed Onions image

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 :

6 medium yellow onions (about 2 pounds)
2 bacon strips, cut into 1-inch pieces
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon butter
1-1/2 cups sliced fresh mushrooms
1/4 teaspoon salt
Dash each pepper and ground nutmeg
1/2 cup beef broth
Additional parsley, optional

CREAMY STUFFED BAKED POTATOES

My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 10 servings.

Number Of Ingredients 8



Creamy Stuffed Baked Potatoes image

Steps:

  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 424mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

5 medium baking potatoes
1/4 cup butter, softened
2 cups shredded cheddar cheese, divided
3/4 cup sour cream
1 envelope ranch salad dressing mix
1 tablespoon minced chives
1 garlic clove, minced
Crumbled cooked bacon and chopped green onion

BAKED STUFFED ONION

A yellow onion is stuffed with mushrooms and potatoes, then baked.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10



Baked Stuffed Onion image

Steps:

  • Heat oven to 450 degrees. Wrap garlic in aluminum foil, and cook until soft, about 45 minutes. Set aside until cool enough to handle. Cut off the top of garlic head, and squeeze flesh into a small bowl; set aside.
  • Cut off top quarter from each onion, and wrap each onion in aluminum foil. Cook onions until soft, about 1 1/2 hours.
  • Remove onions from oven, unwrap, and let cool 15 minutes. Peel, and discard skins. Working from the center of each onion, pull out all but two outer layers, leaving a shell. Place shells in a small baking dish. Measure 3 cups of onion flesh.
  • Place half of the onion flesh in the bowl of a food processor. Add basil, parsley, reserved garlic flesh, 1 teaspoon salt, and 1/8 teaspoon pepper. Puree, and set aside.
  • Bring a large saucepan of water to a boil. Peel potatoes, and cut into 2-inch cubes. Cook potatoes until fork tender, about 20 minutes; drain in a colander.
  • Pass potatoes through a ricer set over a large bowl. Slowly whisk in pureed onion mixture. Set potato filling aside.
  • Coat a small saute pan with cooking spray, and set over medium heat. Add one variety of mushroom. Season with remaining 1 1/2 teaspoons salt and 1/8 teaspoon pepper; cover. Cook, stirring occasionally, until tender and slightly golden. Transfer mushrooms to a bowl. Repeat cooking process with remaining mushrooms. Roughly chop remaining onion flesh; stir into mushroom filling.
  • Stuff onion shells with alternating spoonfuls of potato and mushroom fillings. Spray with cooking spray. Add wine to baking dish.
  • Bake stuffed onions until they are soft and golden, about 30 minutes. Let onions cool slightly, and serve warm.

Nutrition Facts : Calories 99 g

1 head garlic
8 medium yellow onions, unpeeled
1 cup loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley
2 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
3 Yukon gold potatoes, about 1 pound
10 ounces assorted mushrooms, such as chanterelle, shiitake, or oyster, cleaned and sliced into 1/4-inch-thick strips
1/4 cup dry white wine
Olive-oil cooking spray

STUFFED POTATOES

My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!

Provided by SHARRON MITCHELL

Categories     Side Dish     Potato Side Dish Recipes

Time 1h45m

Yield 4

Number Of Ingredients 3



Stuffed Potatoes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes in preheated oven for 45 minutes, or until cooked through.
  • Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
  • To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
  • Bake for another 30 minutes, or until heated through.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g

4 large baking potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream and onion dip

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



Caramelized Onion-Stuffed Baked Potato image

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.).

2 potatoes (medium sized)
1/2 cup shredded gruyere cheese (divided)
2 tablespoons sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons butter
2 cups red onions (sliced thin)
2 teaspoons sugar
2 tablespoons sherry wine
1 teaspoon Worcestershire sauce
1/2 teaspoon thyme (dried)
1 garlic clove (minced)

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



Potato Stuffed Baked Onions image

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

sweet yellow onions or white onion, in desired quantity
5 lbs potatoes
6 ounces cream cheese
1 cup sour cream
2 tablespoons butter, to taste
milk, to desired consistency
salt
white pepper
melted butter, as needed
grated parmesan cheese, as needed

BAKED STUFFED ONIONS

Provided by Food Network Kitchen

Categories     side-dish

Time 2h45m

Yield 8 side dish servings

Number Of Ingredients 11



Baked Stuffed Onions image

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool.
  • Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop.
  • Lower the oven heat to 350 degrees F.
  • Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion "bowls". Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.

4 large Spanish onions (about 1 pound each), skin-on
7 tablespoons extra-virgin olive oil
3 large sprigs fresh thyme, plus 2 teaspoons finely chopped thyme leaves
Kosher salt and freshly ground black pepper
1 large clove garlic
20 ounces spinach, stems removed, washed and dried
Grated zest of 1 lemon
2 large eggs, lightly beaten with a fork
Pinch of cayenne pepper, or more to taste
1 cup sourdough bread crumbs
4 ounces feta cheese, crumbled

STUFFED BAKED POTATOES

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 main course servings, or 8 side dish servings

Number Of Ingredients 6



Stuffed Baked Potatoes image

Steps:

  • Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.

4 large baking potatoes
1 stick butter
1 cup grated Cheddar cheese
3/4 cup milk, plus more if needed
2 tablespoons chopped chives, optional
Salt and pepper, to taste

(WEB EXCLUSIVE) ROUND 2 RECIPE: POTATO STUFFED ONIONS

Provided by Sandra Lee

Categories     side-dish

Time 32m

Yield 4 servings

Number Of Ingredients 11



(Web Exclusive) Round 2 Recipe: Potato Stuffed Onions image

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.

4 medium yellow onions, peeled
1/2 cup shredded Cheddar
1 cup leftover Potato Salad
1 pound red potatoes, cut in to 1-inch cubes
1 bunch scallions, washed
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon spicy brown mustard
1 teaspoon chopped garlic
1/2 teaspoon kosher salt
Pinch freshly ground black pepper

PARMESAN POTATO-STUFFED ROASTED ONIONS

Categories     Onion     Potato     Side     Roast     Sauté     Vegetarian     Parmesan     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8



Parmesan Potato-Stuffed Roasted Onions image

Steps:

  • Preheat oven to 375°F.
  • Trim root ends flush with onions (so they will stand upright). Cut off tops of onions 1 inch from pointed blossom end and reserve. In a small flameproof baking pan stand onions upright and replace reserved tops. Brush onions with oil a roast in middle of oven 1 hour and 15 minutes, or until centers are just knife-tender.
  • While onions are roasting, in a saucepan boil potatoes in water to cover 15 minutes, or until tender, and drain in a colander. Cool potatoes until they can just be handled and peel. Return potatoes to pan.
  • Transfer onions to a work surface to cool and add wine, water, and cream to baking pan. On top of stove cook cream mixture over moderate heat, stirring, until brown bits scraped from bottom of baking pan are just dissolved and add to potatoes.
  • Leaving outermost layer of each onion inside skin, carefully scoop remaining layers out of onion shells with a small spoon and chop. In a small skillet sauté chopped onion in butter over moderately high heat until golden and add to potato mixture.
  • Increase oven temperature to 425°F.
  • Mash potato mixture with a potato masher until potatoes ate coarsely mashed and liquid is incorporated and force through a food mill fitted with fine disk into a bowl. Stir in Parmesan and season with salt and pepper. Spoon potato mixture into onion shells and replace tops. Onions may be prepared up to this point 1 day ahead and chilled, covered.
  • In a small baking pan roast onions in middle of oven until heated through, 15 to 25 minutes.

2 yellow onions (each about 3 inches in diameter), unpeeled
olive oil for brushing onions
8 ounces red potatoes (about 2 medium)
1 tablespoon dry white wine
1 tablespoon water
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons freshly grated Parmesan

ONION BACON CHEESE STUFFED BAKED POTATOES

Make and share this Onion Bacon Cheese Stuffed Baked Potatoes recipe from Food.com.

Provided by BonnieAnn

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7



Onion Bacon Cheese Stuffed Baked Potatoes image

Steps:

  • Bake potatoes at 350 degrees for one hour or until done.
  • Scoop out potato.
  • Put potato in large bowl and mash.
  • Fry chopped bacon until crisp.
  • Remove from pan.
  • Fry onions in bacon grease.
  • Drain grease.
  • Add bacon, onion, and cubed cheddar cheese to the potatoes.
  • Add sour cream and milk.
  • Mash and mix until smooth.
  • Pile into baked potato skins.
  • Bake in 350 degree oven for 10-15 minutes.
  • Sprinkle shredded cheddar cheese on top and put back in oven until cheese is melted.
  • These can be frozen when put potato mixture into baked potato skins.

Nutrition Facts : Calories 701.4, Fat 50.8, SaturatedFat 24.4, Cholesterol 111.7, Sodium 850.4, Carbohydrate 36.8, Fiber 3.2, Sugar 3.4, Protein 25

4 large baking potatoes
1/2 lb bacon, chopped
1 cup onion, chopped (white,red,or combination)
1 cup cheddar cheese, cubed
1/2 cup sour cream
2 tablespoons milk
4 ounces cheddar cheese, shredded

STUFFED POTATO SKINS

If you're in the mood for a baked potato or potato skins and can't decide, kill two birds with this one easy and delicious stone. Better than twice-baked! Top these stuffed potato skins with a dollop of sour cream.

Provided by Karen ~~.,.~~

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7



Stuffed Potato Skins image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.
  • Put the raw potato flesh into a food processor along with onion, 1/4 cup of Cheddar cheese, sour cream, garlic, salt, and pepper. Blend ingredients together until it is the consistency of a very rough puree (be sure not to blend to a paste). Spoon mixture back into potato shells; top with the remaining Cheddar and sprinkle with bread crumbs.
  • Bake in the preheated oven until tender, about 1 hour.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 23.5 g, Cholesterol 24.5 mg, Fat 9 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 188.3 mg, Sugar 1.8 g

2 medium russet potatoes
½ medium sweet onion, roughly chopped
½ cup shredded sharp Cheddar cheese, divided
¼ cup sour cream
1 tablespoon minced garlic
salt and ground black pepper to taste
2 tablespoons seasoned bread crumbs

STUFFED AND BAKED ONIONS

Takes a little extra work, but well worth the effort. Nice accompaniment for roast beef or roast pork.

Provided by PJ's kitchen

Categories     Side Dish     Vegetables     Onion

Time 1h10m

Yield 6

Number Of Ingredients 10



Stuffed and Baked Onions image

Steps:

  • Peel onions. Cut a thick slice from the top of each one and reserve.
  • Bring a large pot of salted water to a boil, about 5 minutes. Add onions and cook just until tender, watching carefully, 20 to 25 minutes.
  • Carefully remove onions from water and drain upside down. Brush outside of onion shells with oil and sprinkle with paprika.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a casserole dish.
  • Chop reserved onion tops. Heat 1 tablespoon butter in a skillet over medium heat and add chopped onion. Cook until tender, about 3 minutes. Stir light cream, olives, pecans, and salt into the skillet. Remove from heat. Spoon onion mixture evenly into the onion shells and place into the prepared casserole dish. Sprinkle each onion with bread crumbs and drizzle evenly with melted butter. Top each with a dash of paprika.
  • Bake, uncovered, in the preheated oven for 20 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 14.6 g, Cholesterol 27 mg, Fat 14.6 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 244.5 mg, Sugar 5.1 g

6 medium onions
1 tablespoon salad oil, or as needed
1 dash paprika, or to taste
1 tablespoon butter
¼ cup light cream
¼ cup chopped black olives
2 tablespoons pecans, chopped
¼ teaspoon salt
¼ cup dry bread crumbs, or as needed
3 tablespoons melted butter

CHEESY ONION DIP-STUFFED POTATOES

Fluffy stuffed potatoes with yummy onion flavor. These are wonderful!

Provided by MistyTubbs

Categories     Potato Side Dishes

Time 1h40m

Yield 12

Number Of Ingredients 8



Cheesy Onion Dip-Stuffed Potatoes image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour.
  • Remove from the oven and lower temperature to 350 degrees F (175 degrees C). Cut potatoes in half lengthwise. Scoop out the pulp and reserve the shells.
  • Mix the pulp with sour cream, Cheddar cheese, butter, onion dip mix, salt, and pepper. Spoon mixture back into the shells and sprinkle the tops with paprika.
  • Bake in the oven until heated through and cheese is melted, about 25 minutes.

Nutrition Facts : Calories 298.4 calories, Carbohydrate 35.8 g, Cholesterol 38.6 mg, Fat 15 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 9.4 g, Sodium 529.3 mg, Sugar 1.3 g

6 large baking potatoes
1 (8 ounce) container sour cream
1 cup grated Cheddar cheese
½ cup butter, softened
1 (1 ounce) package dry onion dip mix
1 teaspoon salt
¼ teaspoon ground white pepper
⅛ teaspoon ground paprika, or to taste

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baked-potatoes-with-onions-eat-at-home image


HOW TO MAKE FRENCH ONION BAKED POTATOES - DELISH
Directions. Preheat oven to 350° and line a small baking sheet with parchment paper. Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper. Bake until ...
From delish.com
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BAKED POTATO STUFFED WITH STEAK, ITALIAN CHEESE SOUR CREAM AND …
TikTok video from April Hewitt (@thehousewithap): "Baked Potato Stuffed with Steak, Italian Cheese Sour cream and Green Onions #fyp #foryou #foodtiktok #foodie #lunch #cater #explore #potato #eating #cook". TAG ME FOR DANCE CREDS.
From tiktok.com


BAKED STUFFED POTATO RECIPE - THE SPRUCE EATS
Prick the potatoes with a fork. Rub the potatoes with 2 tablespoons of the softened butter, coating them well. Position a large rack inside a large rimmed baking sheet. Place the potatoes on the rack and bake for 45 to 55 minutes or until the potatoes are soft when pressed with your fingers.
From thespruceeats.com


STUFFED BAKED POTATO RECIPES - FOOD NEWS
Stuffed Baked Potatoes Recipe. Fill the potato shells with the mixture, and arrange, filled side up, in the roasting pan. Sprinkle the tops with the remaining grated cheese. Pour ½ cup water into the bottom of the roasting pan, and cover the pan with foil, making sure not to touch the filling. Bake until potato shells are just tender, about 40 ...
From foodnewsnews.com


ONION-STUFFED POTATOES RECIPE | MYRECIPES
Bring to a boil. Reduce heat, and simmer, uncovered, until all liquid is evaporated. Step 3. Combine potato pulp, onion mixture, sour cream, milk, and pepper; stir well. Stir in Cheddar cheese and 1/4 cup Parmesan cheese. Spoon potato mixture evenly into shells. Step 4.
From myrecipes.com


THE ABSOLUTE BEST EVER TWICE BAKED POTATOES
Mix in the seasoning salt and pepper. Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely. Add in green onion to taste, start with a ¼ cup. Stuff the potatoes with the filling and add the rest of …
From thekitchenmagpie.com


BAKED STUFFED ONIONS RECIPES ALL YOU NEED IS FOOD
Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and ...
From stevehacks.com


FRENCH ONION STUFFED POTATOES | 12 TOMATOES
Deglaze pan with sherry or wine, then add stock and bring to a low boil. Let cook until liquid is nearly gone, 5-10 minutes. Meanwhile, cut the top third off of each potato and scoop the flesh into a medium bowl. Add half of the onion mixture to the potato flesh and stir to combine. Refill each potato shell and place on a baking sheet.
From 12tomatoes.com


ONION-STUFFED POTATOES - SIDE DISH RECIPES
You can never have too many side dish recipes, so give Onion-Stuffed Potatoes a try. This recipe makes 6 servings with 352 calories, 14g of protein, and 5g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. 1 person found this recipe to be ...
From fooddiez.com


STUFFED BAKED POTATOES WITH CREAM CHEESE RECIPES - FOOD NEWS
Cream Cheese Stuffed Carrot Cake Muffins Yummly. granulated sugar, salt, vanilla extract, baking soda, large eggs and 13 more. Stuffed Baked Potatoes Madeleine Cocina. cheese slices, paprika, potatoes, cheese, salami, green onions and 3 more. Stuffed Italian Pork Loin with Cream Cheese Pork.
From foodnewsnews.com


ONION AND MUSHROOM STUFFED POTATO RECIPE | SIDECHEF
Step 3. Bake them together for about an hour at 180 degrees C (350 degrees F). Step 4. Meanwhile, sauté Onion (1) until they are as dark as you like (anything from golden yellow to deep caramel brown- depends on how patient you are). Step 5. Add Garlic (2 cloves) and Mushrooms (1.1 lb) .
From sidechef.com


POTATO AND MUSHROOM STUFFED DUMPLINGS - THERESCIPES.INFO
Potato and Mushroom Stuffed Dumplings | Recipe | My ... top www.enjoyyourcooking.com. Mix milk, oil and salt in cooking pot Bring to boil Remove from burner, mix flour in Cool down and mix an egg in Start adding flour Until it becomes thick Knead more flour in Until it doesn't stick to hands anymore Then cover with plastic wrap See more result ›› See also : Stuffed Potato …
From therecipes.info


STUFFED POTATOES WITH ONIONS - 17 RECIPES | TASTYCRAZE.COM
Oven-Baked Potatoes (176) Patatnik (15) Pork and Potatoes (94) Potato Casserole (73) Potato Meatballs (68) Potato Moussaka (51) Potato Roll (15) Potato Soup (46) Potato Stew (53) Potatoes (712) Potatoes and Rice (48) Potatoes with Meat (502) Rabbit and Potatoes (25) Roasted Potatoes (152) Sautéed Potatoes (30) Spanish Tortilla (20) Stewed ...
From tastycraze.com


10 BEST STUFFED BAKED POTATOES WITH VEGETABLES RECIPES | YUMMLY
The Best Stuffed Baked Potatoes With Vegetables Recipes on Yummly | Egg-stuffed Baked Potatoes, Loaded Mac And Cheese Stuffed Baked Potatoes, Pizza Stuffed Baked Potatoes
From yummly.com


POTATO AND ONION PANCAKE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Vegetarian Stuffed Jalapeno Pepper Recipes Stuffed Peppers Vegetarian Recipes Keto Diet As A Vegetarian Quick Cooking. Chili Relleno Casserole Recipe Bisquick Bisquick Casserole Recipes Breakfast Bisquick Impossible Turkey Pie Recipes Leftover Turkey Recipes With Bisquick Chicken Casserole …
From recipeschoice.com


FRENCH ONION BAKED STUFFED POTATOES - RECIPES LIST
Add onions, season with salt and pepper. Add bay and thyme, and cook low and slow until caramel in color and very soft. Deglaze with sherry or dry white wine. Add stock to onions and bring to a bubble. Cut the top third off of the baked potatoes, scoop inside flesh into a bowl and arrange the potato shells on a baking sheet. Combine the flesh ...
From recipes-list.com


MASHED POTATO-STUFFED ONIONS RECIPE | EAT SMARTER USA
Rinse the potatoes and steam for about 30 minutes. Boil the vegetable broth. Cut the roots off of the onions only so much so that the onion still stays in tact. Peel the onions and place in the boiling broth, bring to a boil again, then cook until tender, for about 15 minutes, on low heat.
From eatsmarter.com


BAKED POTATO STUFFED WITH CREAMY GREEN BEANS AND CRISPY ONIONS
Heat about 1/2 tablespoon olive oil in a small frying pan over medium heat. Add about 1/2 cup of diced green beans, season with kosher salt and freshly ground black pepper, and stir to coat. Cooking, stirring occasionally, just until softened, about 3 minutes. Add about 2 tablespoons of cream cheese, and stir until it’s softened and well ...
From thekitchn.com


BAKED POTATOES STUFFED WITH ONIONS, CHEDDAR AND SOUR CREAM
Place potato shells in a baking dish. Saute onions in the remaining half of the butter until light golden brown then add a little salt. Mash and blend potato and butter together until well-blended, add sour cream and onion. Add extra seasoning if desired. Spoon mixture back into potato shells, top with equal amounts of grated cheese and place ...
From bigoven.com


STUFFED POTATOES WITH SPRING ONIONS - 2 RECIPES | TASTYCRAZE.COM
Stuffed Potatoes with Spring Onions, 2 cooking ideas and recipes. Stuffed Sweet Potatoes. Cooking Recipes; Articles; Culinary Community ; Forum; 1. Log in. tastycraze.com»Recipes»Main Dishes»Stuffed Potatoes»Stuffed Potatoes with Spring Onions. Related. Croquettes (37) French Fries (28) Healthy Potatoes (6) Lean Potatoes (54) Mashed …
From tastycraze.com


10 BEST STUFFED BAKED POTATOES WITH VEGETABLES RECIPES | YUMMLY
The Best Stuffed Baked Potatoes With Vegetables Recipes on Yummly | Egg-stuffed Baked Potatoes, Loaded Mac And Cheese Stuffed Baked Potatoes, Chili Stuffed Baked Potatoes
From yummly.com


25 AWESOME STUFFED BAKED POTATO RECIPES NOSHING WITH THE …
Stuffed Baked Potatoes. These traditional Stuffed Baked Potatoes are made into potato shells first. By cutting the potato in half lengthwise you can load them up. They are filled with butter, sour cream, green onion, and cooked bacon. To change things up you could use olive oil instead of butter. Subscribe to our emails!
From noshingwiththenolands.com


FRENCH ONION STUFFED CRISPY BAKED POTATO — ARRIVING WITH ARUGULA
Sensitivity Friendly Recipes . Culinary Collaborations. Discussions
From arrivingwitharugula.com


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