Prep 25 mins
Cook 1 hr 30 mins
This is an excellent thing side dish to bring to a bar-b-que to throw on the grill and, "Forget-about-it!" (must use your best Boston accent). I'm sorry for anybody out there who needs measurements in absolute terms-this recipe is fail proof (as long as you don't use an obscene amount of onion soup mix), so the measurements are just based on your own personal preferences and how many servings you need.
- 1 -10 large baking potato (1 large potato will feed one to two people)
- 1 -10 large onion
- 1⁄2-1 cup butter
- 1 (2 1/2 ounce) box Lipton Onion Soup Mix (depending on how salty and strong you like it)
- Slice potato(s) into 1/2 inch thick slices (vertically, not lengthwise), and slice onions also in 1/2 inch thick slices.
- Place the end potato slice on a piece of heavy duty tin foil that's big enough to roll around the newly expanded entire potato a couple times. Then, layer side by side as you reassemble the potato first a piece of potato, then a pat of butter, then and onion, then a pat of butter, then a potato again -- until it is back in a potato shape.
- Then, place some slices of butter on top of the potato and sprinkle about 1-2 tablespoons of the Lipton's Onion Soup Mix over the butter.
- Roll the whole thing up in the tin foil making sure that you seal it tightly and cook it, turning once when it is half way cooked (you may want to put a pan lined with more tin foil below it to catch any butter that may squeek out if you are oven cooking it).
- You may bake it in a 350°F preheated oven for an hour and a half, but my favorite way to cook this is to place the tin foil wrapped rolls directly on the coals of a bar-b-que for at least an hour (this will char it just a tad and add a great smokiness).
We made this for the 4th and with Labor Day it is back on my menu. Even my people who do not like onions raved about this.