This is pretty much the best version of a deconstructed baked potato that could quite possibly make you never want to make a regular baked potato ever again. The key to this recipe is the onion that gets so sweet, soft & buttery while they steam in the pocket with the potatoes… even if you aren’t an onion fan (I’m actually not one myself) you will want more and more of them in this recipe!

Recipe by: The Culinary Nest

MAKES

4 pockets

Prep Time: 5 minutes

Total Time: 50 minutes

INGREDIENTS

8 gold yukon potatoes, washed & diced into 1” bites

Seasoning salt (I prefer Lawrys!)

Salt & pepper

1 medium yellow onion, cut in half and then into strips

4 tablespoons unsalted butter

Optional: sour cream, chives, cheddar cheese, crumbled bacon

METHOD

1. Preheat the oven to 375˚F and take out a baking sheet, set aside.

2. Lay out four squares of aluminum foil that are around 12” in length each. Lightly spray each piece of foil with cooking spray. In the center of each square, place the potatoes (about 2 cut potato in each), sprinkle each pile of potatoes with seasoning salt, a little salt and pepper. Next, top each with 1/4 of the onion slices. Last, take a pad of 1 tablespoon of butter and cut it in half, lay the two squares of butter on top of the pile. Repeat this for each pocket.

3. Starting with the left and right edges of foil (the longest edges) carefully pull the foil together over the pile and fold them together while rolling down to seal. Then take the open edges and roll them in toward the potatoes to create a completely sealed pocket. If the foil rips during this process, you can double up the foil by adding another piece!

4. Place the pockets on the baking sheet and place in the oven for 40 minutes, or until the potatoes are tender to a fork (be careful opening the pocket to check this as steam will escape and could burn you!).

5. Carefully open the pockets & top with sour cream and your favorite toppings. I love enjoy mine right in the pocket!