6	Large	Vidalia onions
1 1/2	Cups	Cornbread, crumbled
1/2	Cup	Cooked potatoes, diced
1	Cup	Broth (or water)
1	Egg	Hard boiled
1	Envelope	Instant cream of chicken soup mix
		Salt & Pepper to taste

Peel and wash onions. Cover onions with water (or broth) and simmer about 10 minutes or until almost tender. Remove pulp from onions, leaving only the two outside layers of the onions. Add onion pulp to other ingredients. Place ingredients in blender and blend for a few seconds for a smooth stuffing. Place onion shells in lightly greased muffin tins or custard cups. Fill with stuffing and sprinkle with paprika. Bake at 325degrees for about 30 minutes.