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Triple-Onion Baked Potatoes

 Triple-Onion Baked Potatoes
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
8 ServingsPrep: 20 min. Bake: 1-1/2 hours


  • 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.
Nutritional Facts: 1 serving (1 each) equals 374 calories,

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Triple-Onion Baked Potatoes (continued)

Nutritional Facts: 18 g fat (9 g saturated fat), 47 mg cholesterol, 565 mg sodium, 37 g carbohydrate, 4 g fiber, 15 g protein.