INGREDIENTS

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
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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Nutrition (calculated from recipe ingredients)
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Calories: 1250
Calories From Fat: 627
Total Fat: 70.2g
Cholesterol: 151.8mg
Sodium: 1978.2mg
Potassium: 3012.4mg
Carbohydrates: 121.6g
Fiber: 17.5g
Sugar: 13.4g
Protein: 36.7g