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Potato Onion Loaf

Potato Onion Loaf

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Jeff Lilly

A delicious loaf - great as a side dish for pork chops, chicken, or beef. A great way to use left over baked potatoes! Keep in mind when making baked potatoes and make extra for this.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan.
  2. Remove skins from potatoes, and discard. Place the potatoes in a large bowl, and mash. Mix in onion eggs, salt, pepper and cheese with your hands, or as you would meatloaf. Form into a loaf shape and place into the prepared pan.
  3. Bake for 90 minutes in the preheated oven. Let cool for 5 minutes, then remove from the pan, slice and serve.
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Caroline C

Husband isn't a potato fan so he didn't really care for this but I really liked it. I added more extra-sharp Cheddar, and I also made them into potato cakes and cooked them in a skillet. Not the healthiest thing in the world, but really tasty. Thanks!


it was o.k.but my picky eater ate it all with no was more like an egg and potato dish i cook in the skillet.


This was just ok. It seemed almost more like a breakfast casserole than a potato side. I did like that I was able to prep it the night before, but it takes a long time to bake. I found mini disposable loaf pans at the grocery store and used them to reduce bake time; it still needed 50 minutes to bake. Thanks for the recipe, Jeff Lilly!