Cheesy Baked Onion Potatoes

5
Servings
30m
Prep Time
25m
Cook Time
55m
Ready In


"One of my favorite potato recipes! make certain to let the dry onion soup mixture sit in the hot melted butter for 30 minutes this will allow the onion flakes to soften, this makes a huge amount you may reduce to 8 potatoes if desired the exact amounts do not really matter for this recipe. In the summer I make these in a large greased heavy foil pan and cook on the outdoor grill, I some times sprinkle with jalapeno slices and crumbled cooked bacon, all amounts may be adjusted to taste"

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (363.6 g)
  • Calories 588.3
  • Total Fat - 33.7 g
  • Saturated Fat - 21.2 g
  • Cholesterol - 92.6 mg
  • Sodium - 1630 mg
  • Total Carbohydrate - 52.2 g
  • Dietary Fiber - 7.4 g
  • Sugars - 4.4 g
  • Protein - 21.3 g
  • Calcium - 568.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 24.7 mg
  • Thiamin - 0.2 mg

Step 1

If you are slicing the potatoes ahead of time and soaking in water the potatoes must be dried with a paper towel before using in this recipe.

Step 2

Place the hot melted butter in a bowl; add in garlic powder and dry onion soup; mix to combine and allow to sit for about 30 minutes to soften the onion flakes (you may leave it sit for more time if desired) stir occasionally.

Step 3

Slice the potatoes into quarters then place in a large greased baking dish (a 13x9 is perfect). Sprinkle with freshly ground black pepper.

Step 4

Pour the butter mixture over the potatoes; toss to coat (I use my hands for this).

Step 5

Bake uncovered in a preheated 400 degrees F oven (lowest rack) for 25 minutes.

Step 6

Remove and stir the potatoes.

Step 7

Remove and stir the potatoes.

Step 8

Sprinkle with cheese and green onions over the hot potatoes.

Tips & Variations


No special items needed.

Related

KitchieWitchyGoo

Once you make these the first time you will want to make them all the time. These taste so yummy! They went great with pork chops and applesauce with a salad.

review by:
(15 May 2013)