Potato-Stuffed Onions Recipe
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Potato-Stuffed Onions Recipe

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These oniony potato cups are a nice switch from the usual side dishes. I sometimes add cheese to the cups for a tasty twist. Either way, they're savory and satisfying. I use green onions when I want a bit more color.—Cheryl Norwood, Canton, Georgia
Featured In: The 13x9 Thanksgiving
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 large sweet onion
  • 1-1/2 cups frozen shredded hash brown potatoes, thawed
  • 4 teaspoons beef bouillon granules
  • 2 tablespoons butter
  • Pepper to taste
  • Minced fresh parsley, optional

Nutritional Facts

1 each: 62 calories, 4g fat (2g saturated fat), 10mg cholesterol, 567mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein.


  1. Cut onion in half widthwise; remove ends and outside skin. Separate onion into layers; select six to fit lightly greased muffin cups. Finely dice remaining onion; place in a bowl. Add hash browns and bouillon. Soon into onion cups; dot with butter. Bake at 375° for 18-20 minutes or until tender. Sprinkle with pepper and parsley if desired. Yield: 6 servings.
Originally published as Potato-Stuffed Onions in Country Woman November/December 1999, p37

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savoie.luvgspointers User ID: 6225701 89232
Reviewed Oct. 14, 2011

"I tried this because I was tired of the same side dishes with my dinner. I would make this again."

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