| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
September 1 |
1 |
servings |
INGREDIENTS
|
|
Six; (3/4-pound) onions |
| 6 |
sl |
Lean bacon |
| 2 |
tb |
Unsalted butter |
| 1 |
lb |
Russet; (baking) potatoes |
| 1 |
sm |
Green bell pepper; chopped fine |
| 1/3 |
c |
Minced fresh parsley leaves |
| 1 |
ts |
Dried thyme; crumbled |
| 1 |
c |
Grated sharp Cheddar |
INSTRUCTIONS
Cut 1/2 inch from the stem end of each onion, leaving the root end intact,
and with a melon-ball cutter scoop out the centers, reserving 1 1/2 cups of
the centers and leaving 1/4-inch shells. In a kettle of boiling salted
water boil the onion shells gently for 5 minutes and let them drain,
inverted, on paper towels. Chop fine the reserved onion. In a heavy skillet
cook the bacon over moderate heat until it is crisp, transfer it with tongs
to paper towels to drain, and crumble it. Pour all but 1 tablespoon of the
fat from the skillet, add the butter, and heat the mixture over moderately
high heat until the foam subsides. Add the potatoes, peeled and cut into
1/4-inch dice, the chopped onion, and the bell pepper and saute the
vegetables, stirring frequently, for 4 to 6 minutes, or until the potatoes
are golden brown and just tender. Remove the skillet from the heat and stir
in the parsley, the thyme, 3/4 cup of the Cheddar, and salt and pepper to
taste.
Sprinkle the onion shells with salt and pepper, divide the potato mixture
among them, and put the onions in a shallow 15 1/2- by 10 1/2-inch baking
pan. Add 1 cup water to the pan and bake the onions in a preheated
350°F. oven for 30 minutes. Top the onions with the remaining 1/4 cup
Cheddar and bake them for 10 to 15 minutes more, or until the cheese is
melted.
Serves 6 as a side dish or luncheon entree.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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