Onions Filled With Hashed Brown Potatoes And Bacon
|Onions||2 1⁄4 Pound (Six 3/4 Pound Pieces)|
|Lean bacon slice||6|
|Unsalted butter||2 Tablespoon|
|Russet baking potatoes||1 Pound|
|Green bell pepper||1 Small, chopped fine|
|Minced parsley leaves||1⁄3 Cup (5.33 tbs)|
|Dried thyme||1 Teaspoon, crumbled|
|Grated sharp cheddar||1 Cup (16 tbs)|
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.