Vidalia-Onion-Stuffed Baked Potatoes with “The Deens’ List” of Toppings

Name: Vidalia-Onion-Stuffed Baked Potatoes with “The Deens’ List” of Toppings
Yield: serves 4 to 6
Ingredients: 3 large russet potatoes, scrubbed and pricked all over with a fork; 3 tablespoons olive oil; 1 tablespoon salt; 3/4 cup chopped Vidalia onion; 3 tablespoons unsalted butter, cut into small pieces; 3 tablespoons mayonnaise

December 9, 2011

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).

Recipe notes

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