Caramelized Ohio Twice-Baked Potatoes
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- 4 large
- russet potatoes
- 3 Tbsp
- cooking or olive oil
- 2 medium
- red onions, thinly sliced
- 1 c
- sour cream
- scallions, finely chopped
- salt and pepper
1Heat oven to 375
2Rub potatoes with 1 Tablespoon oil, sprinkle lightly with salt. Transfer to large baking sheet.
3Bake until tender in the center, about 1 hour 15 minutes.
4While 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.
5Once 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.
6Mash with the sour cream and a bit of salt and pepper. Fold in most of the scallions and all of the onions.
7If necessary, slice a thin piece off the rounded ends of each potato so they can stand upright and form a cup.
8Transfer 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.
9Sprinkle with additional scallions and pepper, if desired.