Potato Filled Onion Cups Recipe
These onion cups are a nice switch from the usual side dishes. Sometimes I like to add shredded sharp cheddar or pepper jack cheese to the cups for a tasty twist. Try mixing in crumbled bacon too. Either way, they're savory and satisfying.
Ingredients
- 1 Large Sweet Onion
- 1 1/2 Cups Frozen Shredded Hash Brown Potatoes, Thawed
- 4 Tsp. Beef Bouillon Granules
- 2 Tbsp. Butter
- 1/2 Tsp. Ground Black Pepper
- 2 Tsp. Dried Parsley
Directions
- Cut onion in half width-wise; remove ends and outside skin. Separate onion into layers; select six to fit lightly greased muffin cups. You can use a lightly greased baking sheet. I prefer muffin tins as they will help hold the onion and filling together while cooking.
- Finely dice remaining onion; place in a bowl. Add hash browns and bouillon. Spoon into onion cups; dot with butter.
- Bake at 375°F for 18-20 minutes or until tender. Sprinkle tops with pepper and parsley.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 6 servings | |
| Calories 85 | |
| Calories from Fat 37 | 44% |
| Total Fat 4.2g | 5% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 52mg | 2% |
| Potassium 186mg | 5% |
| Total Carbs 11.07g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.06g | 1% |
| Protein 1.38g | 2% |
