Preheat oven to 350 degrees.

Slice the top and bottom off of onions and remove outside peels.

Fill a baking dish with beef broth and add oions.

Cover dish with aluminum foil and bake for 45 minutes.

Remove from oven and place onions on a cutting board to cool slightly.

Pour beef broth into a container, let cool, then keep for another use.

Meanwhile, add ground beef to a skillet over medium heat. Season with salt, pepper, and garlic powder.

Stir and cook beef until cooked through and no longer pink.

Drain any excess grease.

Add cream cheese, chopped bacon, and 1/2 cup shredded cheddar cheese to meat mixture and stir until combined and melted.

Cut a circle out of the top of the cooked onions {similar to carving a pumpkin} and using a grapefruit spoon or small scoop, remove a few layers of the center onion.

Sprinkle 2 tbsp cheese into the bottom of each onion.

Spoon meat filling into both onions, pushing down and stuffing the onions, then mounding the mixture on top.

Add remaining shredded cheese on top of onions.

Bake for 10 minutes to heat throughout and melt the cheese.

Place the onions on a plate and drizzle each with BBQ sauce and garnish with diced green onions.

Serve hot with a side of fresh steamed veggies and enjoy!