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Click here to see how she does it.
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Preheat oven to 400 degrees F
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Slice the top third off each onion and set aside; save tops.
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Slice an X in the inner 2/3 of each onion.
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Using a spoon remove the inner 2/3 portion of the onion making a bowl.
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Dice up the inner section of each onion, on a cutting board, and set aside.
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Mix the shredded cheese with the potato salad in a small bowl.
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Evenly divide the potato mixture into each onion bowl and cover with the reserved onion top.
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Place on a baking sheet and bake for 20 minutes or until onions are tender.
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Bring a medium pot of salted water to a boil over medium heat.
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Add potatoes and cook for 8 minutes or until slightly tender.
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Strain, place in large bowl and let cool until slightly warm.
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While potatoes are cooking, set up grill or grill pan for direct cooking over medium heat.
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Place scallions on hot oiled grill and cook for 4 minutes.
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Transfer to a cutting board and set aside.
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To the bowl with the potatoes add mayonnaise, sour cream, mustard, garlic, salt and pepper and gently mix until well blended and potatoes are coated.
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Slice grilled scallions and mix into the potatoes.
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Serve immediately or keep covered in the refrigerator for up to 2 days.
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19
Use the leftovers from this recipe to make Potato Stuffed Onions.
