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
Total TimePrep/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.
Nutrition Facts1 each: 62 calories, 4g fat (2g saturated fat), 10mg cholesterol, 567mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein.
Originally published as Potato-Stuffed Onions in Country Woman November/December 1999