(web exclusive) round 2 potato stuffed onions

Try our delicious round 2 potato stuffed onions recipe. A savory twist on a classic dish. Perfect for a flavorful and satisfying meal.

Ingredients:

• 4 medium yellow onions, peeled
• 1/2 cup shredded Cheddar
• 1 cup leftover Potato Salad
• 450g red potatoes, cut in to 1-inch cubes
• 1 bunch scallions, washed
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon spicy brown mustard
• 1 teaspoon chopped garlic
• 1/2 teaspoon kosher salt
• Pinch freshly ground black pepper

Instructions:

1. Preheat your oven to 200 °C
2. Cut off the top third of each onion and put it aside. Make an X-shaped cut into the inner two-thirds of each onion. With a spoon, scoop out the inner two-thirds of the onion to create a bowl. Chop the scooped-out onion pieces on a cutting board and set them aside.
3. Combine the shredded cheese with the potato salad in a small bowl. Fill each onion bowl evenly with the potato mixture and place the onion tops back on. Place the filled onions on a baking sheet and bake for about 20 minutes or until the onions become tender.
4. In a medium saucepan, bring salted water to a boil over medium heat. Add the potatoes and cook for about 8 minutes until they are slightly tender. Drain the potatoes, transfer them to a large bowl, and allow them to cool until warm.
5. While the potatoes are cooking, prepare the grill or grill pan for direct cooking over medium heat. Grill the scallions on the oiled grill for approximately 4 minutes. Remove them from the grill and transfer them to a cutting board.
6. Add mayonnaise, sour cream, mustard, garlic, salt, and pepper to the bowl with the potatoes. Gently mix the ingredients until well combined and the potatoes are coated. Slice the grilled scallions and mix them into the potato mixture. Serve immediately or store covered in the refrigerator for up to 2 days.

Summary:

• Calories: 1376 kcal
• Fat: 68 g
• Protein: 36 g
• Carbs: 154 g
• Potassium: 3763 mg
• Magnesium: 230 mg