Potato Stuffed Onions

1 large sweet onion
1 1/2 C. frozen shredded hash browns, thawed
4 tsp. beef bouillon granules
2 T. butter
pepper to taste
minced fresh parsley

Cut onions in half widthwise; remove ends and outside skin. Separate onions into layers; select 6 layers to fit 6 lightly greased muffin cups.

Finely dice remaining onion; place in a bowl. Add hash browns and bouillon

Spoon into onion cups; dot with butter.

Bake at 375� for 16-20 minutes or until tender.

Sprinkle with pepper and parsley.

Serves 6