Vidalia-Onion-Stuffed Baked Potatoes with The Deens List of Toppings

• 3 large russet potatoes, scrubbed and pricked all over with a fork
• 3 tablespoons olive oil
• 1 tablespoon salt
• 3/4 cup chopped Vidalia onion
• 3 tablespoons unsalted butter, cut into small pieces
• 3 tablespoons mayonnaise

1. Preheat the oven to 450F.
2. Rub the potatoes with the olive oil and salt.
3. Place the potatoes on a baking sheet and bake for 1 hour, or until tender.
4. Allow the potatoes to cool slightly and, when just cool enough to handle, slice them in half lengthwise.
5. Divide the chopped onion, butter, and mayonnaise over the cut sides of the potatoes and, using a fork, mash them into the potatoes.
6. Serve hot, providing small bowls of The Deens List of Toppings (below), if desired, so everyone can customize his or her own potato.
7. When you (or your kids) are hungry, an hour can seem like a lifetime to wait for that potato to bake.
8. We usually throw a few spuds into the oven when were doing the Sunday roast.
9. When the potatoes are done, we just wrap them in aluminum foil and keep them in the fridge.
10. Then, theyre all ready to be reheated and stuffed for the next nights dinner.
11. Sour cream
12. Chopped fresh chives
13. Cooked, crumbled bacon
14. Shredded cheddar cheese
15. Chopped pitted kalamata olives

russet potatoes, olive oil, salt, vidalia onion, unsalted butter, mayonnaise

Taken from www.epicurious.com/recipes/food/views/vidalia-onion-stuffed-baked-potatoes-with-the-deens-list-of-toppings-378681 (may not work)