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When we’re young we take a lot of things for granted, especially when it comes to food that we don’t have to cook ourselves. These potatoes were one of those things I took for granted. My Grandma used to make them and like most things when you’re a kid, I didn’t have the appreciation for them back then that I do now. And although I have often longingly thought about these Onion Baked Potatoes in Foil over the years, until recently, I’ve never actually made them myself.
This is such an easy baked potato recipe and a simple way to add some variety and a little pizzazz to your baked potato repertoire. I guess these would be considered old skool hasselback potatoes because my Grandma was making these 45 ish years ago. The big difference is that they are not peeled, nor are they cut as thin as hasselback potatoes, meaning way less work! And that’s always a good thing because I’m all about less work. Why peel potatoes when you don’t have to? Plus, the potatoes peels are full of nutrients! And why make 12 cuts when you only have to make 4 or 5, right?
Baked Potatoes in Foil all year ’round!
This recipe is something that my Grandma used to make on the BBQ and I just loved them! However, since it’s not currently barbecue season at the time of this posting, I decided to do them in the oven. But you can also do these baked potatoes in foil on the grill!
If you’re making these potatoes on the grill, then why not try them with my Weight Watchers friendly BBQ Beer Can Chicken?!
There are a lot of baked potato recipes out there and even a few that use butter or margarine with onion soup mix. But I did not see any others that used the exact same method as this. And this method is far superior to the others when it comes to being easy AND locking in the flavor!
Most of the sliced baked potato with onion recipes instruct the cook to pour the melted onion and butter over the potato. However, you potentially lose a lot of flavor that way. With this method, you spread the onion/butter mixture, unmelted, between the slices, then you wrap in foil and bake; it literally locks and bakes in the flavor. It takes a little more time than just pouring melted butter over the potato, but it is well worth it for the rich buttery, onion flavor you get in the end!
These sliced potatoes in foil in the oven are an easy, delicious and economical way to add some excitement to your baked potatoes!
If you are looking for additional easy baked potato recipes, then try my Caesar Twice Baked Potato
If you like this recipe, PIN IT for later!~
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3 Ingredient Onion Baked Potatoes in Foil
These 3 Ingredient Onion Baked Potatoes in Foil are easy to make and unbelievably delicious! Adding the onion/butter mixture between the slices and baking in aluminum foil locks in the rich flavor, adding real pizzazz to your potatoes! They are perfect in the oven or on the grill.
Ingredients
- 6 medium potatoes
- 1 -1 ounce - pkg onion soup mix 28 g (approximately)
- 2/3 cup margarine or butter * I use Becel olive oil margarine
Instructions
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Preheat oven to 400 degrees F.
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Mix margarine (or butter) and onion soup mix together.
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Using a sharp knife, make crosswise cuts in each potato about a 1/2 inch apart, (you want to make about 4 -5 cuts in each potato) stopping about 1/4 inch from the bottom of the potato. *Do NOT cut right through.
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With a butter knife, add a dab of the margarine (or butter) onion soup mixture between each slice, dividing evenly between all slices in all potatoes.
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Wrap each potato in aluminum foil (shiny side in) and place on a cookie sheet, as they may leak a little.
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Bake in oven for 40- 45 minutes or until fork easily goes through the potato.
Grill/BBQ method: Follow the above directions, but bake on med-high grill/BBQ (with lid down) for 30-40 minutes until fork easily goes through the potato.
Recipe Notes
*Note: these are lower fat than indicated in the nutrition label, as some of the butter/margarine does melt off
This recipe is part of The Country Cook Weekend Potluck!
I LOVE potatoes baked this way, and have been making them so for many decades. I started using baby Dutch gold potatoes, or baby Yukon gold potatoes about a year ago, mostly due to the ease of cutting them up, partly due to their delicious flavors, and because I have a major and massive shoulder injury that requires me to find the easiest way to prepare foods from here on out.
Hi Joyce! Sorry to hear about your massive shoulder injury but that’s great you’ve found a way to work around it and prepare food in the easiest way possible! And wonderful suggestion to use those types of potatoes! Thank you for stopping in to Food Meanderings, taking the time to comment and I hope you’ll continue to visit 🙂
Love simple and delicious recipes! Thanks so much for sharing your potatoes recipe with all of us at Weekend Potluck, Terri! We hope to see you tomorrow, sharing more! Have a great weekend!
Thanks, Mary! I will definitely be sharing more 🙂
Where is the carbohydrate count for the potatoes? These look great but I am on Keto.
Hi Marilyn,
Thanks for bringing this to my attention! There must be something wrong with my calculator (I will contact the people who manage it) but when I search carbohydrates for 1 potato it’s 17 g. I hope that helps!
Here’s a hint for cutting the potatoes so that you don’t slice all the way through: put them on a spoon then cut. It will prevent you from cutting all the way through! Delicious sounding recipe and will be trying it out! (I have made these with just onions and cheese, alternating btwn slices and a sprinkle of pepper/salt. Yum)
Beverly – that’s sheer brilliance! Thanks for the tip! 🙂