Recipe: Triple-Onion Baked Potatoes
Description: I've been making twice-baked potatoes since I got married 19 years ago, and I'm constantly changing my recipe. This version features a rich filling of onions, bacon, sour cream and cheese. I like to serve these potatoes with baked ham.
-Char Shanahan, Schererville, Indiana
 
Ingredients: [{"text": "4 large baking potatoes"}, {"text": "1 pound sliced bacon, diced"}, {"text": "1/2 cup finely chopped red onion"}, {"text": "1/2 cup finely chopped yellow onion"}, {"text": "1/2 cup sour cream"}, {"text": "2 tablespoons milk"}, {"text": "1 cup diced American cheese"}, {"text": "1/2 cup shredded cheddar cheese"}, {"text": "4 green onions, finely slices"}]
Instructions: Bake potatoes at 400&deg; for 1 hour or until tender. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute red and yellow onions until tender; set aside.
When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving an 1/8-in. shell. In a bowl, beat the pulp, sour cream and milk until creamy. Stir in sauteed onions, American cheese and 1 cup of bacon. Spoon into potato shells.
Place on a baking sheet. Bake at 400&deg; for 25 minutes. Sprinkle with cheddar cheese, green onions and remaining bacon. Bake 5-10 minutes longer or until cheese is melted.
