Onions filled with hashed-brown potatoes and bacon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Six; (3/4-pound) onions | ||
| 6 | slices | Lean bacon |
| 2 | tablespoons | Unsalted butter |
| 1 | pounds | Russet; (baking) potatoes |
| 1 | small | Green bell pepper; chopped fine |
| ⅓ | cup | Minced fresh parsley leaves |
| 1 | teaspoon | Dried thyme; crumbled |
| 1 | cup | Grated sharp Cheddar |
Directions
Cut ½ inch from the stem end of each onion, leaving the root end intact, and with a melon-ball cutter scoop out the centers, reserving 1½ cups of the centers and leaving ¼-inch shells. In a kettle of boiling salted water boil the onion shells gently for 5 minutes and let them drain, inverted, on paper towels. Chop fine the reserved onion. 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. 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. Add the potatoes, peeled and cut into ¼-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. Remove the skillet from the heat and stir in the parsley, the thyme, ¾ cup of the Cheddar, and salt and pepper to taste.
Sprinkle the onion shells with salt and pepper, divide the potato mixture among them, and put the onions in a shallow 15 ½- by 10 ½-inch baking pan. Add 1 cup water to the pan and bake the onions in a preheated 350°F. oven for 30 minutes. Top the onions with the remaining ¼ cup Cheddar and bake them for 10 to 15 minutes more, or until the cheese is melted.
Serves 6 as a side dish or luncheon entree.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.