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Potato-Stuffed Onions

 Potato-Stuffed Onions
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 62 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 567 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein.