FRENCH ONION POTATOES
This potato bake is yummy and even better the next day--if there's any leftover that is! Especially great for barbeques.
Provided by Julie
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
- Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
- Spray a piece of aluminum foil with cooking spray and cover the baking dish.
- Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 29.2 g, Cholesterol 99.1 mg, Fat 30.2 g, Fiber 3.5 g, Protein 17 g, SaturatedFat 17 g, Sodium 788.3 mg, Sugar 2.2 g
FRENCH ONION-STUFFED POTATOES
WOW-these are incredible:) ...Had these at my sister-in-law's tonight, died and went to heaven, came back, got her recipe, went home, and posted it--what a night!!! Enjoy:)
Provided by JamesDeansGirl
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F.
- Wrap each potato in foil; bake about 1 hour, turning once, until tender.
- Meanwhile, in a frying pan, melt the butter over medium heat; add the onion and sugar and cook, stirring often, until golden--8-10 minutes.
- Remove pan from heat; cool for 10 minutes.
- Meanwhile, in a medium bowl, combine the sour cream with 1 Tbsp of parsely, broth granules, salt, and pepper; set aside.
- When the potatoes are baked and cool enough to handle, unwrap them and using a knife, split the skin open down long side.
- Scoop out the pulp, leaving a 1/2" thick shell.
- Add the potato pulp to the sour cream mixture; mash until smooth.
- Spoon the mixture back into the potato shells; top with additional sour cream (if using) and the onion mixture.
- Sprinkle with the remaining 1 Tbsp. parsely.
Nutrition Facts : Calories 226, Fat 9.1, SaturatedFat 5.6, Cholesterol 20.3, Sodium 189.6, Carbohydrate 33.6, Fiber 3, Sugar 3.9, Protein 3.9
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