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Potato-Stuffed Onions

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

These oniony potato cups are a nice switch from the usual side dishes. I sometimes add cheese to the cups for a tasty twist. Either way, they're savory and satisfying. I use green onions when I want a bit more color.—Cheryl Norwood, Canton, Georgia

Ingredients

  • 1 large sweet onion
  • 1-1/2 cups frozen shredded hash brown potatoes, thawed
  • 4 teaspoons beef bouillon granules
  • 2 tablespoons butter
  • Pepper to taste
  • Minced fresh parsley, optional

Directions

  1. Cut onion in half widthwise; remove ends and outside skin. Separate onion into layers; select six to fit lightly greased muffin cups. Finely dice remaining onion; place in a bowl. Add hash browns and bouillon. Soon into onion cups; dot with butter. Bake at 375° for 18-20 minutes or until tender. Sprinkle with pepper and parsley if desired.

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