Potato Stuffed Onions Recipes

Steps:

• Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.

Steps:

• In a large skillet, saute onions in butter until softened. Add garlic powder and salt. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 25-30 minutes., Meanwhile, cook pasta shells according to package directions. Drain pasta; set aside., Stir the broth, sherry, thyme and pepper into onions. Bring to a boil; cook until liquid is almost evaporated. Remove from the heat. Stir in sweet potatoes and Gorgonzola cheese., Spoon into shells; place in a greased 11x7-in. baking dish., Sprinkle with Parmesan cheese. Cover and bake at 375° for 10-15 minutes or until heated through. Sprinkle with parsley. Serve with gravy.

Steps:

• Clean onions; with knife, cut a 1/16th" deep X in the bottom of the onions; parboil onions 10 minutes in salted water.
• Cool and cut off bottoms of onions; punch center of onion thru bottom, leaving 2 or 3 outer layers intact; set aside.
• Boil potatoes until cooked through; mash; add sour cream and cream cheese and mash;add butter and milk and mash; add salt and white pepper to taste; cool until just warm.
• Stuff onions with a pastry bag and place in 2" deep baking pan; brush onions and potatoes with melted butter and sprinkle with grated parmesan; bake at 375° for 20 minutes until cheese is lightly browned and potatoes are heated through.

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in the bread, potatoes and parsley. Spoon into a greased 1-qt. casserole. , Bake, uncovered, until top is lightly browned, 45 minutes.

Steps:

• Pierce potatoes with a fork; arroange on paper towels in microwave.
• Microwave on High for 10 minutes or until done.
• Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4 inch thick shell.
• Combine potato pulp, 1/4 cup cheese, sour cream, salt& pepper.
• Spoon potato mixture evenly into shells.
• Melt butter in a nonstick skillet over medium heat.
• Add onion and sugar; saute 8 minutes or until browned.
• Stir in sherry, worcestershire sauce, thyme,& garlic.
• Cook 1 minute or until liquid evaporates scraping pan to loosen browned bits.
• Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon of cheese.
• Microwave on high 1 minute or until thoroughly heated.
• (Note: can also warm potatoes in oven for a few minutes if you're already using your oven.).