Onion Flavored Baked Potatoes Recipe

Hi, I’m Betty. Welcome to Betty’s Kitchen. Today, we’re doing Onion Soup Flavored Baked Potato. I’ve got my potatoes here. This is the way I bought the method store. There are Agahol bakers and they’re very large. You need medium to large size baking potatoes for this. Have you ever thought of using onion soup mixed on anything ever than meat? You know it tastes really good on meat but you might consider trying it with your baked potato. And I mean cooking it into your baked potato. And the way we do that is mix one envelope of onion soup mix, its onion soup and deep mix. Any brand you want, you get two envelopes inside. You just need one of them. Mix that with one stick of butter or margarine. I’d use butter here, and I’ll get back to that in just a second that will tell you what I’m going to do with potatoes. I have one potato here which I have split into four fairly equal sections, lengthwise. And what’s going to happen with this potato is that it’s going to be spread with this mixture once I get it combined in every open slice. And then put back together, and put into aluminum foil, wrapped up and baked. And all of those nice flavors will come inside with the potato, and it will taste wonderful. You have to keep track of your potato so that you will have the pieces filling together. So, let me put that over the edge, we’ll see if - let’s put it off in there. I want to show you ho I got those. You need three or four slices, and it’s easier to do four because you can go to the center, and just cut it straight down, and that makes two parts. This has a bad place and I just take any bad place out. I didn’t have any in the other one but is does not make any permanent problem. You get it out on both sides here, and then pick your potato back together the way it was which is about like that. And then, you can let one of these go to the side while you work on the other one. Try to put it in half, not like that. And then, the other side, I prefer flipping in around and then cut in. It doesn’t have to be perfect. Now, I’m going to bring this back around and put together, and there is my second potato. So, you don’t want to mix up potatoes because they are not cut the same way. They are not the same length anyone can do of it perfectly. Some just don’t let that stand and fall apart while mixing the butter and my onion soup, and deep mix. So over here in this small mixing bowl or in my case, it’s a Pyrex pipe like that’s a very small size. You’re going to mix this together. This mixture that you get will do six potatoes, and as you see, I only have two potatoes because we’re just going to be me and my husband for dinner. And so that means I’ll have to be careful about spreading this, and use just about a third of it all together. And one thing you don’t want to do is to use too much of it. If you had the idea - that’s a good taste. I think I’ll use more of it. You maybe running your potato because this is very salty, and that means that if you put a lot of it in between there, then your potato maybe too salty for you to enjoy. So, just take the recipe as it is. It will do six, maybe eight potatoes. So you want to spread them fairly thinly, and I think I’ve got this mixed up well enough. And you do want to start with soft butter, not melted because that just will not give you this kind of deep that we need to spread out. Once you get it ready - I’ll do one of these or part of one at this. You start with your first opening, and just spread along there. What you think is appropriate for you? If you’re a person that doesn’t need much salt, then don’t use a lot of it. Also if you’re watching your fat, then don’t use a lot of it. But just get a nice flavor to start it right in there. And that will take care of this side as well. So now, we can come to the next side. Again, spread wide in it, nothing extra. That’s pretty good, and that was attached here. Let’s spread this last link. These are going to be really super good, and we’ll going to have them with Devon Steaks. And we’ll have it vegetable and some cheese biscuits. It’s going to be a wonderful end. To help you to hang around for the others, the different videos in case you have been looking at. But you can kind of see what I worked on for this one meal. When you get at to this point, it’s all a similar back together, just as good as new. And we go to our aluminum foil, I like to put it in the center diagonally of a square foil, and then wrap it this way. And then, bring it over. And then, bring out the ends. That way, its package went neatly. It’s not going to spilling over cheeses. I’m going to place it in a baking dish, and then I will have the second one coming in as well. But you can see that if something should happen, if there’s a hole in the aluminum foil or if I didn’t get it wrapped really well, if there’s a leak anywhere, it’s going to be caught than as baking dish. So, let me give the other one breading. It looks just like this. Then I will put this into an oven at 350 degrees. It will take about an hour. It could be a little longer. I will reach in with a pot holder case and squeeze to see if it’s soft. If it’s soft, then it’s ready to come out. So, I’ll show you the finished potato unwrapped and everything after it’s done. My Onion Soup Flavored Baked Potatoes are ready to come out the oven. So, let’s bring those out. I tasted both of them. One of them is a little smaller than the other one, and in the squeezing, I happened to get that open, so if it’s not going to do very well, and there much longer anyway. So I think I’d going to serve that one up. Some up, hang up the little one foil and I had to check this other than just to squeeze it. So, here’s the look you’re going to get. Isn’t that nice, all that brown look in there? I’ll grab these four, and just you each layer has some of that nice onion soup flavor. That’s going to be great with our Devon Steak. Well, I will remove the aluminum foil when I’d serve it. This is the bigger of the two potatoes, and it’s not quite done. Not quite as soft as this one. So, it turned out well because we’re still grilling outside. So we can just sit here, and it will get a lot more done. And it will account this as well. And let’s say that I had this much leftover from that mixture of onion soup mix and butter, so it’s aren’t frozen because that was an hour ago that I did that. This is a cooking for actually an hour and almost fifteen minutes. So, depending on the size, about an hour to an hour of fifteen minutes in the oven, and whatever you have leftover, freeze it, heat it up sometime and thought, and have this again. So, here is the completed dinner. We have our Devon Steak, and I’m going to cut into this, and let you see. If you can see this very well, put that on - I’ll cut a little further. Maybe you can see - I cut out the chunk here. And this is about the degree of done this at my husband likes, kind of median. So this will be his plate, and we have another steak over here that I’ll be having. And maybe that had done up a little more. We have our recent salad cheese. This gives cheddar cheese biscuits. We have our Onion Soup Flavored Baked Potatoes, and we have our Brussels sprouts with our Pepper jack Cheese Sauce, and of course, my glass of iced tea.