Baked Potatoes And Onion Pie Recipes

ONION POTATO PIE

Steps:

• Gently squeeze potatoes to remove excess water. Melt 5 tablespoons butter; add to potatoes along with 1/2 teaspoon salt. Press in bottom and up sides of a greased 9-in. pie plate to form a crust. Bake at 425° for 25-30 minutes or until edges are browned. Cool to room temperature. , In a saucepan over medium heat, saute the onion and red pepper in remaining butter until tender, about 6-8 minutes. Spoon into crust; sprinkle with cheese. Combine the eggs, milk and remaining salt; pour over onion mixture. , Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

BAKED POTATOES AND ONION PIE

Steps:

• Preheat oven to 400°F.
• In a buttered 13x9 inch baking dish, place 1/3 of the potatoes and 1/3 of the onions; sprinkle with salt and pepper and dot with 1/3 of the butter.
• Do this twice more.
• Cover and bake for 45 minutes or until tender.
• Uncover and bake until top is lightly browned.
• Remove from oven, let cool for 5 minutes.
• Loosen around edge and invert on a heat-proof platter.
• Sprinkle cheese and cayenne on top and return to oven to brown cheese.

COUNTRY-STYLE POTATO & ONION PIE

Steps:

• Heat oven to 400 degrees Fahrenheit.
• In a 10" oven proof skillet, melt butter in oven.
• Add potatoes and onion.
• Bake, stirring once, for 15 to 20 minutes or until vegetables are tender crisp.
• Meanwhile, in a small bowl stir together cheese, parsley, milk, eggs, salt, and pepper.
• Pour over baked potatoes and onion.
• Arrange tomato slices over eggs.
• Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.

CHEESE, ONION, AND POTATO PIES

Steps:

• Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes.
• Preheat the oven to 400 degrees.
• Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil. Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.
• In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley. Bind with the creme fraiche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.
• Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold, but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds.

LOADED BAKED POTATO SLAB PIE

Steps:

• For the crust: Pulse the flour, sugar and salt in a food processor to combine. Add 1/3 of the cubed butter, and pulse until combined. Add the remaining butter, and pulse until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/4 cup ice water, pulsing until evenly combined. Squeeze the dough between your fingers; if it doesn't hold its shape, add 1 to 2 tablespoons more water. Turn the dough out onto a flour-dusted surface, and press into a ball. Break off 1/3 of the dough and form into a ball; form the remaining piece into a second ball. Wrap both in plastic and flatten into 1-inch-thick squares. Refrigerate at least 1 hour.
• For the filling: Meanwhile, peel the potatoes, and slice 1/4 inch thick on a mandoline or with a sharp knife. Cook the bacon in a medium pot over medium heat, stirring occasionally, until crisp, about 10 minutes; remove with a slotted spoon, and let drain on a paper towel. Discard all but 2 tablespoons of the bacon fat. Cook the onions in the pot, scraping up any brown bits from the bottom, until softened and translucent, 3 to 4 minutes. Stir in the flour; when it coats the onions, gradually whisk in the half-and-half. Add the potatoes and salt, and bring to a boil. Lower the heat to medium-high, and cook, stirring, until the mixture has thickened and the potatoes are softened just enough to pierce with a fork but offer some resistance, about 10 minutes. (They will continue to cook in the oven.) Remove the pot from the heat, and stir in the sour cream. Season with 1 teaspoon more salt and several grinds of pepper. Set aside to cool while you prepare the crust.
• Position an oven rack in the center of the oven, and preheat to 425 degrees F. Spray an 8-inch square baking dish with cooking spray.
• To assemble: Lightly dust a work surface with flour. Roll the larger piece of dough into a 12-inch square about 1/8 inch thick. Transfer the dough to the prepared baking dish, pressing it into the corners as necessary. (Leave any overhang for pressing together with the top crust later.) Sprinkle the breadcrumbs over the dough. Top with the potato mixture, and shake the pan to distribute evenly. Sprinkle the crispy bacon on top.
• Roll the remaining dough to 1/8 inch thick, and place it on top of the pie. Press it together with the overhanging bottom crust with your fingers to seal the edges, and trim to 1 inch around the dish. Roll the dough under, and press it into the top of the dish; crimp the edges with your fingers, or press with a fork. Cut slits into the top of the dough to allow steam to escape.
• Bake the pie on a rimmed baking sheet on the center rack for 30 minutes, then rotate the pie to allow even browning. Continue to bake until the dough is nicely browned, especially on the bottom and sides, and the potatoes are tender when pierced with a knife, 30 to 40 minutes more. Let cool for 25 minutes before cutting.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

BAKED POTATOES ON THE GRILL WITH ONION

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Slice potatoes carefully through a long side, almost to the bottom but not through, to create even, fan-like cuts.
• Pull slices apart gently and sprinkle potatoes with salt and pepper. Place onion and butter slices between potato slices. Wrap each potato in heavy-duty aluminum foil and seal well.
• Bake on the preheated grill until soft, turning occasionally, about 1 hour. Remove from grill and let sit 10 minutes before unwrapping.

ONION PIE

Steps:

• In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. , Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.