📋 Onion Soup Mix Baked Potatoes Recipe

cooked, sliced, onion baked potato on foil

5 from 10 votes

📋 Onion Soup Mix Baked Potatoes Recipe

These 3 Ingredient Onion Soup Mix Baked Potatoes 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 the perfect side dish, done in the oven or on the grill.

Course Side Dish

Cuisine American, Canadian, North American

Keyword baked potatoes, baked potatoes in foil, onion potatoes

Special Diet Vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 359kcal

Author Terri Gilson

Equipment

Ingredients

6 potatoes
1 ounce - pkg onion soup mix (dry) 28 g (approximately)
⅔ cup margarine * I use Becel olive oil margarine

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat oven to 400 degrees F/204 degrees C.
Mix margarine (or butter) and a packet of dry onion soup mix together in a medium bowl.
Using a sharp knife, make crosswise cuts in each potato about a ½ inch apart, (you want to make about 4 -5 cuts in each potato) stopping about ¼ inch from the bottom of the potato. *Do NOT cut right through.
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.
Wrap each potato in aluminum foil (tin foil) , shiny side in, and place on a cookie sheet, as they may leak a little.
Bake potatoes 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.

Garnish:

You can garnish with sour cream, green onions and bacon bits, or your favorite toppings, if you desire.

Notes

Expert Tips:

Choose the right potatoes. For best results, use Russet potatoes — their high starch content yields a fluffy interior and crisp skin. Avoid waxy varieties like red or new potatoes for this recipe.

Slice evenly. Try to make slices as evenly spaced and equal in depth as possible (about ½ inch apart, stopping ¼ inch from the bottom) to ensure even cooking and flavor distribution.

Use the shiny side of the foil. Always place the potato on the shiny side of the foil facing inward, as it reflects heat better and helps bake the potato more efficiently.

Don't overfill the slices. A small dab of the onion soup/margarine mixture in each slice is enough — overfilling can cause leakage and uneven cooking.

Double-wrap for grilling. If you’re making these on the BBQ, double-wrapping the potatoes in foil helps prevent burning or butter leakage, especially over direct heat.

Add fresh herbs after baking. Sprinkle with chopped parsley, thyme, or chives after cooking to brighten the flavors without overpowering the seasoning.

Let them rest before unwrapping. Let the potatoes sit in the foil for 5 minutes after baking to allow the centers to finish softening and to lock in moisture.

Make ahead and reheat. These potatoes can be baked a day in advance and reheated in the oven at 350°F for 15–20 minutes — perfect for meal prep or busy nights.

Line your baking sheet. Even though the potatoes are wrapped in foil, melted butter can leak out, so line your pan with foil or parchment paper for easier cleanup.

🌡️Storage

Store these potatoes in an airtight container for up to 3 days in the fridge. You can keep the foil on them or take them out. However, if you reheat them in the microwave, be sure to remove the foil!

They do not stand up well to freezing.

Nutrition