Triple Onion Baked Potatoes
Elevate your side dish game with these irresistibly savory Triple Onion Baked Potatoes—a celebration of bold, onion-packed flavors in every bite! Featuring the perfect trio of caramelized yellow onions, crispy fried onions, and fresh green onions, these hearty baked potatoes deliver layers of texture and taste that are nothing short of indulgent. Russet potatoes are baked until tender with a golden, crispy skin, then loaded with creamy butter, tangy sour cream, melted cheddar cheese, and this trio of onion goodness for the ultimate comfort food experience. Perfect for weeknight dinners or holiday feasts, these potatoes are not only a satisfying centerpiece but also a visually stunning dish with their vibrant garnishes. With just 20 minutes of prep and easy-to-follow steps, this recipe is the perfect way to transform simple ingredients into a showstopping side!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 medium Yellow onion
- 4 stalks Green onions (scallions)
- 1 cup Crispy fried onions
- 2 tablespoons Olive oil
- 4 tablespoons Butter
- 1 cup Sour cream
- 1 cup Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Scrub the russet potatoes clean, then pierce each one several times with a fork to allow steam to escape while baking.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle lightly with salt. Place them directly on the oven rack or on a baking sheet lined with parchment paper.
Bake the potatoes for 50-60 minutes or until the skin is crispy and the insides are soft. You can test doneness by inserting a knife or skewer into the center—it should slide in easily.
While the potatoes bake, prepare the onions. Thinly slice the yellow onions.
In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced yellow onions, a pinch of salt, and cook for 20-25 minutes, stirring occasionally, until the onions are caramelized and golden brown. Reduce heat if onions start to brown too quickly. Set aside.
Chop the green onions into thin slices, separating the white and green parts. Reserve the green parts for garnish.
When the potatoes are done, remove them from the oven and let cool slightly for 5 minutes. Carefully cut a slit lengthwise in each potato and gently press the sides to open them up.
Fluff the insides of each potato with a fork, then add 1 tablespoon of butter into each potato, allowing it to melt into the flesh.
Top each potato with a generous spoonful of sour cream, followed by caramelized onions, shredded cheddar cheese, and a sprinkle of the white parts of the green onions.
Finish the potatoes with a handful of crispy fried onions and the sliced green parts of the green onions as garnish.
Season with a pinch of salt and a grind of black pepper. Serve immediately and enjoy!
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 97.6 g | 36% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 13.6 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 381 mg | 29% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1743 mg | 37% | |
*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.
