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