VIDALIA-ONION-STUFFED BAKED POTATOES WITH "THE DEENS' LIST" OF TOPPINGS
Some dishes are all about the garnishes. Or maybe some families like to do it up. Either way, when we bake a potato, we don't settle for a pat of butter. The fixin's are the fun part! We've made up a whole list of optional baked potato toppings, but, for us, the Vidalia onions are nonnegotiable. These crunchy and sweet onions are a Southern favorite and, although they're grown only in Georgia, they're still available in many supermarkets nationwide. If you can't get Vidalias, other sweet onions like Walla Wallas or Texas sweets taste just as good. These taters go great with all kind of mains. Two of our other favorites are All-Day Beef Chili (page 122) and Southern-Style Turkey, Tomato, and Monterey Jack Bake (page 48).
Yield serves 4 to 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 450°F.
- Rub the potatoes with the olive oil and salt. Place the potatoes on a baking sheet and bake for 1 hour, or until tender.
- Allow the potatoes to cool slightly and, when just cool enough to handle, slice them in half lengthwise.
- Divide the chopped onion, butter, and mayonnaise over the cut sides of the potatoes and, using a fork, mash them into the potatoes. Serve hot, providing small bowls of The Deens' List of Toppings (below), if desired, so everyone can customize his or her own potato.
- When you (or your kids) are hungry, an hour can seem like a lifetime to wait for that potato to bake. We usually throw a few spuds into the oven when we're doing the Sunday roast. When the potatoes are done, we just wrap them in aluminum foil and keep them in the fridge. Then, they're all ready to be reheated and stuffed for the next night's dinner.
- Sour cream
- Chopped fresh chives
- Cooked, crumbled bacon
- Shredded cheddar cheese
- Chopped pitted kalamata olives
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