Onion Baked Potato

1. 1

   Slice potato(s) into 1/2 inch thick slices (vertically, not lengthwise), and slice onions also in 1/2 inch thick slices.

2. 2

   Place the end potato slice on a piece of heavy duty tin foil that's big enough to roll around the newly expanded entire potato a couple times. Then, layer side by side as you reassemble the potato first a piece of potato, then a pat of butter, then and onion, then a pat of butter, then a potato again -- until it is back in a potato shape.

3. 3

   Then, place some slices of butter on top of the potato and sprinkle about 1-2 tablespoons of the Lipton's Onion Soup Mix over the butter.

4. 4

   Roll the whole thing up in the tin foil making sure that you seal it tightly and cook it, turning once when it is half way cooked (you may want to put a pan lined with more tin foil below it to catch any butter that may squeek out if you are oven cooking it).

5. 5

   You may bake it in a 350u00b0F preheated oven for an hour and a half, but my favorite way to cook this is to place the tin foil wrapped rolls directly on the coals of a bar-b-que for at least an hour (this will char it just a tad and add a great smokiness).

* Per serving · 4 servings · Values may vary.

No additional tips available.