Caramelized Ohio Twice-baked Potatoes Recipe

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Caramelized Ohio Twice-Baked Potatoes

Jenny Roberts

By
@jbaily

This is from a Woman's Day Magazine (April 2015) and is mostly word for word. Hope you enjoy!


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Serves:

8

Prep:

15 Min

Cook:

2 Hr 30 Min

Method:

Bake

Ingredients

4 large
russet potatoes
3 Tbsp
cooking or olive oil
2 medium
red onions, thinly sliced
1 c
sour cream
3
scallions, finely chopped
salt and pepper

Directions Step-By-Step

1
Heat oven to 375
2
Rub potatoes with 1 Tablespoon oil, sprinkle lightly with salt. Transfer to large baking sheet.
3
Bake until tender in the center, about 1 hour 15 minutes.
4
While the potatoes are baking, heat 2 Tablespoons oil in a large skillet over medium heat. Add the red onion and cook, stirring occasionally, until tender and lightly golden brown, about 15 minutes.
5
Once the potatoes are cool enough to handle, cut them in half crosswise. Scoop out the insides, leaving a 1/8 inch border and transfer to a large bowl.
6
Mash with the sour cream and a bit of salt and pepper. Fold in most of the scallions and all of the onions.
7
If necessary, slice a thin piece off the rounded ends of each potato so they can stand upright and form a cup.
8
Transfer the potato skins back to the baking sheet. Divide the filling among the potato halves (about 1/2 cup each) and bake until heated through, about 15 to 20 minutes.
9
Sprinkle with additional scallions and pepper, if desired.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian