Parmesan Potato Stuffed Roasted Onions Recipes

CRISPY ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 200C/400F.
• Mix Parmesan Mixture in a bowl.
• Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base.
• Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it.
• Place potatoes cut side down, pressing firmly.
• Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
• Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
• REST for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato - see video), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
• Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!

EXTRA-CRISPY PARMESAN-CRUSTED ROASTED POTATOES

Steps:

• Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.
• Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.
• Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
• Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)
• Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)
• Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.

OVEN ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

POTATO STUFFED BAKED ONIONS

Steps:

• Clean onions; with knife, cut a 1/16th" deep X in the bottom of the onions; parboil onions 10 minutes in salted water.
• Cool and cut off bottoms of onions; punch center of onion thru bottom, leaving 2 or 3 outer layers intact; set aside.
• Boil potatoes until cooked through; mash; add sour cream and cream cheese and mash;add butter and milk and mash; add salt and white pepper to taste; cool until just warm.
• Stuff onions with a pastry bag and place in 2" deep baking pan; brush onions and potatoes with melted butter and sprinkle with grated parmesan; bake at 375° for 20 minutes until cheese is lightly browned and potatoes are heated through.

PARMESAN POTATO-STUFFED ROASTED ONIONS

Steps:

• Preheat oven to 375°F.
• Trim root ends flush with onions (so they will stand upright). Cut off tops of onions 1 inch from pointed blossom end and reserve. In a small flameproof baking pan stand onions upright and replace reserved tops. Brush onions with oil a roast in middle of oven 1 hour and 15 minutes, or until centers are just knife-tender.
• While onions are roasting, in a saucepan boil potatoes in water to cover 15 minutes, or until tender, and drain in a colander. Cool potatoes until they can just be handled and peel. Return potatoes to pan.
• Transfer onions to a work surface to cool and add wine, water, and cream to baking pan. On top of stove cook cream mixture over moderate heat, stirring, until brown bits scraped from bottom of baking pan are just dissolved and add to potatoes.
• Leaving outermost layer of each onion inside skin, carefully scoop remaining layers out of onion shells with a small spoon and chop. In a small skillet sauté chopped onion in butter over moderately high heat until golden and add to potato mixture.
• Increase oven temperature to 425°F.
• Mash potato mixture with a potato masher until potatoes ate coarsely mashed and liquid is incorporated and force through a food mill fitted with fine disk into a bowl. Stir in Parmesan and season with salt and pepper. Spoon potato mixture into onion shells and replace tops. Onions may be prepared up to this point 1 day ahead and chilled, covered.
• In a small baking pan roast onions in middle of oven until heated through, 15 to 25 minutes.