Twice Baked Potatoes with Onion Add another step to twice-baked potatoes by cooking the potatoes on the stovetop, and this is what comes of it. Season to taste if you'd like something more interesting, but it's popular in my family as is.
	Large baking potatoes 1 tbsp salted butter per potato 1/2 small onion per potato, minced Shredded cheddar cheese Salt to taste Brush the potatoes with oil and prick on each side. Bake at 400 degrees until tender, about an hour and a half. Cut each potato in half. Scoop the potato out of the skin and put it in a medium bowl, making sure to leave enough potato in each skin that the skin remains intact. Set the skins in a baking pan. Heat the butter in a saucepan and add the minced onion. Cook the onion on medium heat until tender; do not brown. Add the potatoes; sauté about five minutes, adding more butter if the potato mixture begins to brown or stick to the pan. Salt to taste. Scoop the potato mixture back into the potato skins. Top with shredded cheddar cheese. Replace the potatoes in the oven at 400 degrees. Bake until the cheese is melted. Serve immediately.

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