Caramelized Ohio Twice-Baked Potatoes

Caramelized Ohio Twice-baked Potatoes Recipe

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Jenny Roberts


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

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15 Min
2 Hr 30 Min


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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

How to Make Caramelized Ohio Twice-Baked Potatoes


  • 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.

Printable Recipe Card

About Caramelized Ohio Twice-Baked Potatoes

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

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