Onions Filled With Hashed-Browned Potatoes and Bacon |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From September 1990 Gourmet magazine. These sound like a nice side dish. The onion shells can be made a day before, stored in the refrigerator, and stuffed before cooking. 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:
1. 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.
2. In a kettle of boiling salted water boil the onion shells gently for 5 minutes and let them drain, inverted, on paper towels.
3. Chop fine the reserved onion.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Add 1 cup water to the pan and bake the onions in a preheated 350°F oven for 30 minutes.
10. 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.
11. Serves 6 as a side dish or luncheon entrée.
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