Best 8 Parmesan Potato Stuffed Roasted Onions Recipes

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Parmesan potato stuffed roasted onions are a delicious and easy-to-make dish that is perfect for any occasion. This hearty dish is made with roasted onions stuffed with a savory mixture of potatoes, cheese, and spices. The combination of flavors and textures in this dish is sure to tantalize your taste buds. Whether you're looking for a side dish or a main course, parmesan potato stuffed roasted onions will surely be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON-PARMESAN ROASTED POTATOES



Lemon-Parmesan Roasted Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 1/2 pounds baby Yukon gold potatoes, halved
1 1/2 pounds baby red-skinned potatoes, halved
Kosher salt
4 cups cubed day-old sourdough bread (crusts removed)
1/3 cup extra-virgin olive oil
2 cloves garlic, grated
2 teaspoons finely grated lemon zest, plus wedges for serving
Freshly ground pepper
1/4 cup chopped fresh parsley
1/2 cup grated parmesan cheese (about 1 ounce)

Steps:

  • Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
  • Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
  • Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.

PARMESAN POTATO-STUFFED ROASTED ONIONS



Parmesan Potato-Stuffed Roasted Onions image

Categories     Onion     Potato     Side     Roast     Sauté     Vegetarian     Parmesan     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

2 yellow onions (each about 3 inches in diameter), unpeeled
olive oil for brushing onions
8 ounces red potatoes (about 2 medium)
1 tablespoon dry white wine
1 tablespoon water
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons freshly grated Parmesan

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.

ROASTED PARMESAN POTATOES



Roasted Parmesan Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons salted butter, melted
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon flaky sea salt
Freshly ground black pepper
4 tablespoons grated Parmesan cheese
2 pounds russet potatoes, cut in 1/4-inch slices
Nonstick cooking spray, for the baking sheets
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees F.
  • To a large bowl, add the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, some black pepper and 3 tablespoons of the Parmesan, then mix together. Add the potato slices and toss to coat.
  • Coat 2 large baking sheets with cooking spray. Spread the potato slices in one layer on the prepared baking sheets. Sprinkle the potatoes with the remaining 1 tablespoon Parmesan and bake until the potatoes are tender, crisp and golden, 15 to 20 minutes. Transfer them to a serving dish and sprinkle with the parsley.

OVEN ROASTED PARMESAN POTATOES



Oven Roasted Parmesan Potatoes image

I have tried a lot of good roasted potato recipes, but I keep coming back to this one. I've never found one I like better! These are crispy on the outside, and soft and creamy on the inside.

Provided by bellepepper

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 6

Number Of Ingredients 10

cooking spray
1 teaspoon vegetable oil, or as needed
2 tablespoons freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper
2 pounds red potatoes, halved
1 tablespoon vegetable oil, or as needed
¼ cup sour cream

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.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 24.9 g, Cholesterol 5.7 mg, Fat 5.8 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 233.6 mg, Sugar 1.6 g

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS



Roasted Potatoes and Onions - Easy and Delicious image

If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.

Provided by curryfamily2012

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds potatoes, sliced into 1/2-inch-thick pieces
1 onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic
1 envelope onion soup mix
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
  • Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g

POTATO STUFFED BAKED ONIONS



Potato Stuffed Baked Onions image

A great side to roasts and BBQ's, especially in a buffet line or at a dinner party. They can be made a day ahead and heated in the oven before serving. Any unused mashed potatoes can be put in a casserole and refrigerated up to 10 days. Simply reheat in the oven when needed. The recipe is intentionally vague about ingredient quantities other than the mashed potato stuffing. Make as many or as few onions as you need. You can make large, dinner-sized onions or tiny appetizer onions. Prep time and yield will vary accordingly.

Provided by sugarpea

Categories     Potato

Time 1h20m

Yield 5 pounds mashed potatoes

Number Of Ingredients 10

sweet yellow onions or white onion, in desired quantity
5 lbs potatoes
6 ounces cream cheese
1 cup sour cream
2 tablespoons butter, to taste
milk, to desired consistency
salt
white pepper
melted butter, as needed
grated parmesan cheese, as needed

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.

Nutrition Facts : Calories 607.5, Fat 26.5, SaturatedFat 16.5, Cholesterol 69.9, Sodium 185, Carbohydrate 82.2, Fiber 10, Sugar 3.7, Protein 13.2

ONION PARMESAN ROASTED RED POTATOES



Onion Parmesan Roasted Red Potatoes image

Very easy, very little prep. I use to buy a product made by Lipton, which came in a bottle and you poured it over your diced potatoes and baked/grilled the dish. They have since discontinued the product, so I have found this to be the next best thing.

Provided by TheDancingCook

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs red potatoes, sliced 1/2 inch thick
1/3 cup vegetable oil
1 (1 ounce) envelope dry onion soup mix
grated parmesan cheese
pepper

Steps:

  • Combine all ingredients in a large plastic bag, seal and shake until well coated.
  • Empty bag into a 13x9 dish, cover and bake at 350 degrees for 35 minutes, stirring occasionally.
  • Uncover and bake 15 minutes longer or until potatoes are tender.
  • *I think they even taste better more browned and crispy, so you may want to turn up the temp after uncovering and cook them longer.
  • You could also make this on the grill, covered in foil in an aluminum pan. Grill for 1 hour, turning potatoes occasionally.

Nutrition Facts : Calories 340.1, Fat 18.5, SaturatedFat 2.4, Sodium 610.1, Carbohydrate 40.7, Fiber 4.3, Sugar 3.3, Protein 4.8

PARMESAN-ROASTED POTATOES



Parmesan-roasted potatoes image

These are a great addition to Christmas dinner, and perfect for Boxing Day bubble and squeak... if you have any left over

Provided by Barney Desmazery

Categories     Side dish

Time 1h

Number Of Ingredients 7

1.8kg floury potatoes , cut in half, or quarters if large
5 tbsp olive oil
2 tsp plain flour
100g parmesan (or vegetarian alternative), finely grated
handful parsley , finely chopped
4 rosemary sprigs, leaves finely chopped
pinch of grated nutmeg

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
  • Stir the flour, parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

Nutrition Facts : Calories 339 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.36 milligram of sodium

Tips:

  • Select the right onions: Choose large, firm onions with tightly closed layers. Yellow or white onions work best for stuffing.
  • Trim the onions properly: Cut the top 1/4 of the onion and scoop out the center, leaving a 1/2-inch thick shell.
  • Mix the stuffing ingredients thoroughly: Combine the mashed potatoes, Parmesan cheese, bread crumbs, herbs, and spices in a bowl until evenly mixed.
  • Stuff the onions carefully: Fill the onion shells with the stuffing mixture, pressing it in gently to prevent air pockets.
  • Roast the onions at a high temperature: Preheat the oven to 425°F (220°C) and roast the onions for 20-25 minutes, or until the onions are tender and the stuffing is golden brown.
  • Serve the onions as an appetizer or main course: These Parmesan potato- stuffed roasted onions can be served as an appetizer or main course, depending on your preference.

Conclusion:

Parmesan potato- stuffed roasted onions are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a special occasion or a weeknight dinner. With just a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends. By following these tips and the recipe in the article, you can easily make Parmesan potato- stuffed roasted onions at home. These stuffed onions are a great way to use up leftover mashed potatoes and they are also a delicious and healthy side dish.

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