Stuffed onions with jacket potato (BC)

A bit less finicky than what you are used of from me, these take a while to cook in the oven. When you come home from work, make sure you get them in the oven asap. Afterwards, filling the onions is a bit of work but other than that the oven will do all the hard work. Onions, as well as bell peppers, courgettes or eggplant, can be filled with a variety of ingredients, such as rice and meat.


  • 2 onions
  • 1 medium potato
  • 30 gr pecans
  • 50 gr gorgonzola cheese
  • pinch of nutmeg
  • 2 tsp cooking cream
  • 50 gr goat cheese
  • grated Gouda cheese
  • 1/2 courgette
  • 1 tsp melted butter

Serves 1 as part of the Budget Challenge


Heat the oven to 180°C.

Halve the potato. Place the potato halves and the onions – unpeeled – in a greased oven dish. Cover with aluminium foil and bake for 1 hour and 15 minutes.

Take the dish from the oven.
Carefully peel the outer layer from the onion. Cut the caps off each onion and cut off the bottom. Scoop out the middle rings, you want to end up with the outer two rings intact.
Chop one of the scooped out insides of the onion. Combine with chopped pecans and gorgonzola. Season to taste with pepper and push the mixture into the onions, taking care not to break the shells.
Take the middle layers out of the onion caps and place them on top.

Scoop out the potato halves until 0.5cm of the edge is left. Combine the scooped out part with nutmeg, goat cheese and the cream. Season with pepper and scoop it back into the potato halves. Top with grated cheese.

Cut the courgette into chunks and place these next to the onion and potato in the oven dish. Drizzle the butter over it all and bake for another 30 minutes.

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