Recipe by sugarpea
A great side to roasts and BBQ's, especially in a buffet line or at a dinner party. They can be made a day ahead and heated in the oven before serving. Any unused mashed potatoes can be put in a casserole and refrigerated up to 10 days. Simply reheat in the oven when needed. The recipe is intentionally vague about ingredient quantities other than the mashed potato stuffing. Make as many or as few onions as you need. You can make large, dinner-sized onions or tiny appetizer onions. Prep time and yield will vary accordingly.
Top Review by Kittencal@recipezazz
Wow, were these ever great Sugarpea!!...I used large Vidalia onions for these, and also I added some fresh minced garlic and 2 Tbsp grated Parmesan cheese into the mashed potato/cream mixture otherwise made as directed. We had these with grilled T-Bone steak...a match made in heaven LOL!!..yummmmmmm...I can't wait to make these again, I will make lots next time and freeze them.... thanks SO much Sugarpea for sharing such a winning recipe, we all loved these!....Kittencal
- sweet yellow onions or white onion, in desired quantity
- 5 lbs potatoes
- 6 ounces cream cheese
- 1 cup sour cream
- 2 tablespoons butter, to taste
- milk, to desired consistency
- white pepper
- melted butter, as needed
- grated parmesan cheese, as needed
Directions See How It's Made
- Clean onions; with knife, cut a 1/16th" deep X in the bottom of the onions; parboil onions 10 minutes in salted water.
- Cool and cut off bottoms of onions; punch center of onion thru bottom, leaving 2 or 3 outer layers intact; set aside.
- Boil potatoes until cooked through; mash; add sour cream and cream cheese and mash;add butter and milk and mash; add salt and white pepper to taste; cool until just warm.
- Stuff onions with a pastry bag and place in 2" deep baking pan; brush onions and potatoes with melted butter and sprinkle with grated parmesan; bake at 375° for 20 minutes until cheese is lightly browned and potatoes are heated through.