Onions Filled With Hashed-Browned Potatoes and Bacon
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 large onions
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 lb russet potato
- 1 small green bell pepper, finely chopped
- 1⁄3 cup fresh parsley, minced
- 1 teaspoon dried thyme, crumbled
- 1 cup sharp cheddar cheese, grated
- 1 cup water
directions
- Cut 1/2 inch from the stem end of each onion, leaving the root end intact, and with a melon-ball cutter scoop out the centers, reserving 1 1/2 cups of the centers and leaving 1/4-inch shells.
- In a kettle of boiling salted water boil the onion shells gently for 5 minutes and let them drain, inverted, on paper towels.
- Chop fine the reserved onion.
- In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it with tongs to paper towels to drain, and crumble it.
- Pour all but 1 tablespoon of the fat from the skillet, add the butter, and heat the mixture over moderately high heat until the foam subsides.
- Add the potatoes, peeled and cut into 1/4-inch dice, the chopped onion, and the bell pepper and saute the vegetables, stirring frequently, for 4 to 6 minutes, or until the potatoes are golden brown and just tender.
- Remove the skillet from the heat and stir in the parsley, the thyme, 3/4 cup of the Cheddar, and salt and pepper to taste.
- Sprinkle the onion shells with salt and pepper, divide the potato mixture among them, and put the onions in a shallow 15 1/2- by 10 1/2-inch baking pan.
- Add 1 cup water to the pan and bake the onions in a preheated 350°F oven for 30 minutes.
- Top the onions with the remaining 1/4 cup Cheddar and bake them for 10 to 15 minutes more, or until the cheese is melted.
- Serves 6 as a side dish or luncheon entrée.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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