Potato Stuffed Onions

Potato Stuffed Onions 1 large sweet onion 1 1/2 cups frozen shredded hash brown potatoes, thawed 4 tsp beef bouillon granules 2 Tbsp butter or margarine Pepper to taste Minced fresh parsley, optional Cut onion in half width wise, remove ends and outside skin. Separate onion into layers then select six to fit lightly greased muffin cups. Finely dice remaining onion and place in a bowl. Add hash browns and bouillon. Spoon into onion cups. Dot with butter. Bake at 375 degrees F. for 18 to 20 minutes or until tender. Sprinkle with pepper and parsley if desired