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Serving: This dish can be served as a main course, paired with a green salad, or as a side with roasted meats or grilled vegetables. For added richness, top with a dollop of sour cream or shredded cheese.
Storage: Leftover baked potatoes with onions can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the microwave or in an oven preheated to 350°F (175°C) for about 10-15 minutes, until heated through.
Variations:
Cheesy Baked Potatoes: Sprinkle shredded cheese (cheddar, mozzarella, or your favorite) on top of the onions before serving.
Vegan Option: For a plant-based twist, swap out the butter or cheese for a vegan alternative, and use olive oil to cook the onions.
Spicy Twist: Add a pinch of red pepper flakes or chili powder to the onion mixture for a spicy kick.
Herb Infusion: Experiment with different fresh herbs like rosemary, thyme, or oregano to complement the flavors of the potatoes and onions.
FAQ:
Can I use any type of potato? Yes, while Russet potatoes are the most common choice for baking, Yukon Gold or other waxy potatoes will also work. Choose potatoes that are firm and not too large for best results.
How do I know when the potatoes are done? To check if the potatoes are done, insert a fork or skewer into the center of the potato. If it slides in easily, the potato is cooked. You can also squeeze the potato gently; it should yield slightly if it’s tender.
Can I prepare this dish in advance? Yes, you can bake the potatoes in advance and store them in the fridge. Simply reheat them when ready to serve, and top with freshly sautéed onions.
Can I make the onions ahead of time? You can sauté the onions a day ahead and store them in the fridge. Reheat them in a skillet over low heat before serving on the baked potatoes.
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