There’s something truly special about recipes that evoke nostalgia, taking you back to simpler times and cherished family meals. For me, these 3-Ingredient Onion Soup Mix Baked Potatoes are exactly that. I vividly remember my Grandma making them, a staple at our family dinners, though as a child, I certainly didn’t appreciate their simple genius as much as I do now. Years passed, and while the memory of those incredibly flavorful, foil-baked potatoes often crossed my mind with a longing sigh, I never actually recreated them myself—until recently. Now, they’ve become a beloved addition to my own recipe collection, and I’m excited to share this effortlessly delicious dish with you.

This recipe offers an incredibly easy and straightforward approach to transforming a basic baked potato into something truly extraordinary. It’s a fantastic way to introduce variety and a touch of “pizzazz” to your regular side dish rotation. While these onion soup mix potatoes are absolutely fantastic grilled during the summer months, their versatility means I often prepare them in the oven year-round. They serve as an ideal side dish for almost any family dinner, effortlessly complementing main courses. For instance, they pair beautifully with my Meatloaf without Eggs or Milk and these vibrant Green Beans and Mushrooms, making for a complete and satisfying meal.

🍒 Reader Review

“I’m not sure where I found your recipe, may have been on a Meal Plan Monday, but I sure am glad I did. I made these this past weekend and my husband and I both just loved them. He gave rave reviews. Will be making these a lot from now on!” ⭐⭐⭐⭐⭐

🥘 Ingredient Notes for Perfect Baked Potatoes

When it comes to simple yet incredibly flavorful side dishes, these oven-baked potatoes are a true testament to timeless cooking. You could almost consider them an “old-school” take on Hasselback potatoes, as my Grandma was perfecting this method over 45 years ago. The beauty of this recipe lies in its minimal effort and maximum flavor, truly an easy way to achieve impressive results.

The key difference from traditional Hasselback potatoes is that these foil-wrapped wonders don’t require peeling or cutting into paper-thin slices. This means significantly less work in the kitchen, which is always a welcome advantage for busy home cooks! Why bother peeling potatoes when it’s entirely unnecessary? Not only does keeping the skin on save you precious time and effort, but potato skins are also packed with essential nutrients and fiber, adding a healthy boost to your meal. Furthermore, instead of making a dozen meticulous cuts, you only need 4 or 5 simple crosswise slices. Efficiency and nutrition—what’s not to love?

This incredibly flavorful baked potato recipe requires just three core ingredients:

• Potatoes: While you can technically use any type of potato you have on hand, such as Yukon Gold or red potatoes (I often use red potatoes as they are usually in my pantry), the absolute ideal choice for baking is Russet potatoes. Russets are known for their low moisture content and high starch levels. These unique qualities allow them to bake up with a wonderfully fluffy, light center and a deliciously crispy skin, providing the perfect texture for this dish.
• Onion Soup Mix: For consistent and robust flavor, I typically reach for Lipton onion soup mix. You’ll only need one standard packet (approximately 28g) from the larger 112g box, which usually contains four individual packets. This dry mix is a powerhouse of savory onion flavor that infuses deeply into the potatoes during baking.
• Margarine: My go-to for this recipe is Becel Margarine. Interestingly, after trying both butter and margarine, I find that margarine yields a flavor profile that I prefer, and it tastes more authentic to the way my Grandma prepared them. Its texture also blends seamlessly with the onion soup mix, creating a perfect spreading consistency.

*For a complete list of ingredients and precise quantities, please refer to the detailed recipe card below.

📖 Variations to Customize Your Baked Potatoes

One of the best things about this recipe for onion soup mix baked potatoes is how adaptable it is, allowing you to tailor it to your preferences or what you have available:

• Baked or Grilled: My Grandma originally prepared these delicious potatoes on the BBQ, and I absolutely loved them! If you’re looking for that smoky, outdoor flavor, these baked potatoes in foil are perfect for the grill. Simply follow the preparation steps and cook them on a medium-high grill. However, they are equally fantastic when baked in the oven, making them a versatile side dish you can enjoy any time of year, regardless of the weather.
• Onion Soup Mix Alternatives: While Lipton is my preferred brand, feel free to use your favorite store-bought onion soup mix. For a more homemade touch and to control sodium levels or specific ingredients, you can also opt for a homemade onion soup mix. Different brands or homemade mixes might offer slightly varied flavor profiles, so experiment to find what you like best!
• Potato Selection: As mentioned, Russet potatoes are ideal for their fluffy interior. However, this recipe is quite forgiving, and you can use almost any type of potato you have on hand, including red potatoes or Yukon Golds. I generally prefer using larger potatoes as they are easier to slice evenly and provide more surface area for the flavorful mixture. For a unique twist, consider substituting sweet potatoes for a delicious sweet and savory combination.
• Margarine vs. Butter: While I personally prefer margarine (especially Becel) for its nostalgic flavor and how it was originally made, you can certainly use unsalted or salted butter if that’s your preference. The key is to get that rich, fatty base to carry the onion soup flavor throughout the potato.
• Dairy-Free/Vegan Option: Making these potatoes suitable for dietary restrictions is simple! I use Becel Vegan margarine to prepare these for my lactose-intolerant daughter. It’s also worth noting that most Lipton Onion Soup Mixes are naturally vegan, but always double-check the ingredient list on your specific package to ensure it meets your dietary needs.
• WW Points Adjustment: If you’re following a Weight Watchers plan, you can lower the SmartPoints by opting for a lighter margarine option. Potatoes are no longer zero points on the current plan, but choosing a reduced-fat margarine can help keep the overall points down while still enjoying a flavorful side.

When researching similar recipes for sliced baked potatoes with onion soup mix, you’ll often find instructions that suggest pouring melted butter or margarine mixed with onion soup over the potato. However, I’ve found that this method can lead to a significant loss of flavor, as much of the liquid simply runs off the potato during baking.

The secret to these incredibly flavorful Lipton Onion Soup Potatoes lies in a superior method: instead of pouring, you spread the unmelted onion/margarine mixture directly between each slice of the potato. This crucial step literally locks and bakes in the flavor, ensuring every bite is infused with that rich, savory onion goodness.

Yes, it might take a few extra moments to meticulously spread the mixture between the slices compared to simply pouring, but I promise you, the resulting intense buttery, deeply savory onion flavor throughout the potato makes this small investment of time absolutely worthwhile. It’s a game-changer for baked potatoes.

🔪 How to Make Baked Potatoes with Onion Soup Mix

While there are countless baked potato recipes available, and even a few that incorporate butter or margarine with onion soup mix, I haven’t come across any that utilize this precise, flavor-locking method. This technique truly stands out for its ability to deliver an exceptionally easy side dish while maximizing flavor infusion!

Prep Work: Begin by preheating your oven to 400 degrees F (204 degrees C). While the oven heats, thoroughly scrub your potatoes under running water to clean the skins, as we’ll be leaving them on. Remove any visible “eyes” or unsightly blemishes from the potato surface.

1. Step 1: Combine the Flavor Base. In a medium-sized bowl, mix the softened margarine (or butter, if preferred) with one entire packet of dry onion soup mix. Stir thoroughly until the two ingredients are well combined and form a thick, cohesive paste. This ensures the savory onion flavor is evenly distributed throughout the fat, ready to infuse into your potatoes.

2. Step 2: Slice the Potatoes. Carefully place each potato on a cutting board. Using a sharp knife, make several crosswise cuts into each potato, spacing them approximately ½ inch apart. The goal is to make about 4 to 5 cuts per potato, depending on its size. It’s crucial to stop cutting about ¼ inch from the bottom of the potato, ensuring the slices remain connected at the base. *Do NOT cut all the way through the potato. A helpful tip is to place chopsticks or two pencils parallel to the potato on either side to act as a guide, preventing your knife from cutting completely through.

3. Step 3: Infuse with Flavor. Place each sliced potato on a large individual piece of aluminum foil (ensure the shiny side of the foil is facing upwards, towards the potato). Using a butter knife or a small spoon, carefully spread a dab of the prepared margarine and onion soup mixture between each individual slice of every potato. Distribute the mixture as evenly as possible among all the slices in all your potatoes. You can always go back and add a little more if some potatoes seem to have less, or pre-divide your mixture into portions for each potato before you start.

4. Step 4: Wrap and Cook. Carefully wrap each potato tightly in its piece of aluminum foil, ensuring the shiny side is on the inside, fully enclosing the potato. Place the wrapped potatoes on a cookie sheet. This is a crucial step, as some of the melted margarine may leak out during baking, and the sheet pan will protect your oven and make cleanup easier. If you’re using a nice cookie sheet, consider lining it with parchment paper for extra protection.

Bake in Oven: Place the cookie sheet with wrapped potatoes into the preheated oven. Bake for approximately 40-50 minutes, or until the potatoes are tender enough for a fork to easily pierce through them. The exact baking time may vary based on the size and density of your potatoes.

Grill/BBQ Method: If opting for the grill, follow all the preparation directions above. Then, place the foil-wrapped potatoes directly onto a medium-high grill (with the lid closed). Grill for about 30-40 minutes, turning occasionally, until a fork easily goes through the potato, indicating it is cooked through.

Garnish: Once cooked, carefully unwrap your delicious potatoes. You can serve them as is, or enhance them with your favorite toppings such as a dollop of sour cream, a sprinkle of fresh green onions or chives, crispy bacon bits, a dash of black pepper, or any other toppings you desire.

Expert Recipe Tips for the Best Onion Baked Potatoes

• Choose the Right Potatoes: For the absolute best results, always opt for Russet potatoes. Their unique high starch content and lower moisture level are perfect for creating a delightfully fluffy interior and a wonderfully crisp skin, making them ideal for baking and absorbing flavor. Avoid waxy varieties like red or new potatoes, as they tend to become dense and less absorbent.
• Slice Evenly: Precision in slicing is key for even cooking and optimal flavor distribution. Aim to make your cuts as evenly spaced as possible, roughly ½ inch apart, and consistently stop about ¼ inch from the bottom of the potato. A clever trick is to place chopsticks or two wooden spoons parallel on either side of the potato as you slice; they will act as a guard, preventing you from cutting all the way through.
• Utilize the Shiny Side of the Foil: When wrapping your potatoes, ensure the shiny side of the aluminum foil faces inward, directly touching the potato. The shiny side is more reflective and helps to trap heat more efficiently, promoting faster and more even baking, which is particularly beneficial for thoroughly cooking large potatoes.
• Avoid Overfilling the Slices: While it might be tempting to pack in as much of the onion soup mixture as possible, a small, even dab between each slice is perfectly sufficient. Overfilling can lead to excess leakage during baking, making your pan messy and potentially causing the potatoes to lose some of their precious flavor.
• Double-Wrap for Grilling: If you’re cooking these potatoes on the BBQ, it’s highly recommended to double-wrap them in foil. The extra layer of foil provides superior insulation and protection against direct heat, significantly reducing the risk of burning the potato or losing the flavorful butter/margarine mixture through accidental tears.
• Add Fresh Herbs After Baking: To brighten the flavors and add a fresh aromatic touch without overwhelming the savory onion seasoning, consider sprinkling your baked potatoes with freshly chopped parsley, thyme, or chives immediately after they come out of the oven or off the grill.
• Allow Them to Rest Before Unwrapping: Once baked, resist the urge to immediately unwrap and serve. Let the foil-wrapped potatoes rest for about 5 minutes. This resting period allows the internal heat to redistribute, ensuring the centers finish softening perfectly and helping to lock in all the moisture and flavor.
• Prepare Ahead and Reheat: These onion baked potatoes are excellent for meal planning! You can bake them a day in advance, store them in the refrigerator, and then easily reheat them in the oven at 350°F (175°C) for 15-20 minutes. They’ll taste almost as fresh as when they were first made, making them perfect for busy weeknights.
• Line Your Baking Sheet: Even with careful wrapping, melted margarine or butter can sometimes leak from the foil packets. To ensure an easy cleanup, always line your baking sheet with an additional layer of aluminum foil or parchment paper before placing the wrapped potatoes on it.

👪 Serving Size

This incredibly easy and flavorful side dish recipe is designed to yield 6 generous servings. Should you need to adjust the quantities, you can effortlessly half, double, or even triple the recipe. Simply click on the serving number in the recipe card below and select your desired number of servings. The ingredient quantities will automatically adjust to your selection. If you’re preparing a larger batch, you might need an additional sheet pan to accommodate all the potatoes.

🔢 WW Points

For those following the Weight Watchers plan, these savory onion baked potatoes come in at 5 WW points when prepared with light Becel margarine. It’s important to note that potatoes are no longer zero points on the current plan. However, the use of lighter margarine contributes to a lower fat content than what might be generically indicated on some nutrition labels, as a portion of the margarine often melts off during the baking process, further reducing the actual consumed fat.

🥗 What to Serve with Onion Baked Potatoes

These versatile onion baked potatoes make an excellent accompaniment to a wide range of main dishes, whether you’re grilling outdoors or cooking indoors. If I’m making these flavorful potatoes on the grill, I love to serve them alongside my succulent Maple BBQ Pork Loin Steaks and a vibrant green vegetable. When I’m baking them in the oven, they pair wonderfully with the sweet and savory notes of Baked Hoisin Chicken for a truly satisfying meal.

Alternatively, if you’re firing up the grill for these potatoes, why not create a spectacular outdoor feast by serving them with my Weight Watchers-friendly BBQ Beer Can Chicken (as shown in the image below)? For even more inspiration on what to serve with this impressive chicken, be sure to check out my dedicated post: What to Serve with Beer Can Chicken!

🌡️ Storage

To keep these delicious potatoes fresh, store them in an airtight container in the refrigerator for up to 3 days. You can either leave them wrapped in their original foil or remove the foil before storing. However, if you plan to reheat them in the microwave, it is absolutely essential to remove the aluminum foil beforehand to prevent any hazards!

Unfortunately, these potatoes do not hold up well to freezing; their texture significantly degrades upon thawing, so it’s best to enjoy them fresh or within the refrigerated timeframe.

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