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Ingredients
| russet potatoes: 4 whole potatoes |
| bacon: 1 lb (sliced//diced) |
| onions - red (chopped): 1/2 cup (finely chopped) |
| onions - yellow (chopped): 1/2 cup (finely chopped) |
| sour cream: 1/2 cup |
| 2% milk: 2 Tbl |
| processed american cheese (diced): 1 cup |
| cheddar cheese (shredded): 1/2 cup |
| green onions - spring or scallion: 4 whole onions (finely sliced) |
Triple-Onion Baked Potatoes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
90 min -
Servings
8 serving(s)
Tags
- Bake potatoes at 400º 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 mixing 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 potatoes on a baking sheet.
- Bake at 400º for 25 minutes.
- Sprinkle with cheddar cheese, green onions and remaining bacon.
- Bake 5-10 minutes longer or until the cheese is melted.