Onion Baked Potato
Elevate your classic baked potato with the rich, savory flavors of caramelized onions in this irresistible Onion Baked Potato recipe. Perfectly crisp Russet potatoes form the base, baked to fluffy perfection and loaded with golden, buttery caramelized onions infused with fresh thyme for a burst of herby goodness. A dollop of tangy sour cream and a sprinkle of fresh green onions add a creamy, zesty finish to each serving. With just 15 minutes of prep time and straightforward steps, this side dish or main course delivers restaurant-quality flavor right from your kitchen. Whether you're feeding a crowd or indulging in comfort food, this recipe balances simplicity and sophistication beautifully.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 medium Yellow onion
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Sour cream (optional, for serving)
- 2 tablespoons Chopped green onions (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes thoroughly under running water to clean them. Pat them completely dry with a kitchen towel.
Pierce each potato several times with a fork to ensure steam can escape during baking.
Rub each potato with a thin layer of olive oil and sprinkle with 1 teaspoon of salt evenly across all potatoes.
Place the potatoes directly on the oven rack or on a baking sheet, and bake for 60 minutes, or until the skin is crispy and the inside is soft when pierced with a knife.
While the potatoes are baking, prepare the caramelized onions. Slice the yellow onions thinly into half-moons.
Heat a large skillet over medium heat, and add 2 tablespoons of butter and 1 tablespoon of olive oil.
Add the sliced onions to the skillet, sprinkle with 0.5 teaspoons of salt, and cook, stirring occasionally, for about 25-30 minutes, until the onions are golden brown and caramelized. Lower the heat slightly if needed to prevent burning.
Stir the fresh thyme leaves into the caramelized onions and set aside.
Once the potatoes are done baking, remove them from the oven and let them cool for about 5 minutes.
Slice each potato lengthwise down the center, being careful not to cut through the bottom skin. Gently push the ends towards each other to open up the potato.
Fluff the inside of the potato with a fork, then add 1 teaspoon of butter into each potato for extra richness.
Spoon the caramelized onions evenly over the potatoes.
Top with a dollop of sour cream and sprinkle with chopped green onions if desired.
Serve hot and enjoy your rich, savory Onion Baked Potato!
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 3763 mg | 164% | |
| Total Carbohydrate | 290.0 g | 105% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 27.4 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 7294 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
