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Triple-Onion Baked Potatoes Recipe

Triple-Onion Baked Potatoes Recipe photo by Taste of Home

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I've been making twice-baked potatoes since I got married 19 years ago, and I'm constantly changing my recipe. This version features a rich filling of onions, bacon, sour cream and cheese. I like to serve these potatoes with baked ham. -Char Shanahan, Schererville, Indiana

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Triple-Onion Baked Potatoes Recipe

Prep: 20 min. Bake: 1-1/2 hours

Yield: 8 Servings

20 90 110

Ingredients

4 large baking potatoes
1 pound sliced bacon, diced
1/2 cup finely chopped red onion
1/2 cup finely chopped yellow onion
1/2 cup sour cream
2 tablespoons milk
1 cup diced American cheese
1/2 cup shredded cheddar cheese
4 green onions, finely slices

Directions

Bake potatoes at 400° for 1 hour or until tender. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute red and yellow onions until tender; set aside.
When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving an 1/8-in. shell. In a bowl, beat the pulp, sour cream and milk until creamy. Stir in sauteed onions, American cheese and 1 cup of bacon. Spoon into potato shells.
Place on a baking sheet. Bake at 400° for 25 minutes. Sprinkle with cheddar cheese, green onions and remaining bacon. Bake 5-10 minutes longer or until cheese is melted. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 374 calories, 18 g fat (9 g saturated fat), 47 mg cholesterol, 565 mg sodium, 37 g carbohydrate, 4 g fiber, 15 g protein.

Originally published as Triple-Onion Baked Potatoes in Taste of Home August/September 2003, p27

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Triple-Onion Baked Potatoes

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Reviewed on Jun. 20, 2010 by SRussell

To say my family loves these potatoes would be an understatement! I could make these every day and they wouldn't tire of them. Thank you for a great recipe.

Reviewed on May. 14, 2010 by sherijel67

Everytime I make this I have to use an entire 5-lb. bag of potatoes. My two teenage boys would eat these everyday! I like the red potatoes a lot better than the white potatoes. Makes a much smoother filling.

Reviewed on Oct. 17, 2009 by missnatlynn

This is an incredible recipe. I love to make it ahead of time...and then throw it in the oven 30 min. before guests arrive =)