Caramelized Onion-Stuffed Baked Potato |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Recipe comes courtesy of Cooking Light magazine (March 2005 edition). This is definately a different way to stuff a potato and it is very delicious! Only adjustment I made to the recipe was the cooking process of the end potato. Recipe says to microwave the fully stuffed potato to melt the cheese, but I placed them in the oven for about 5 minutes with the other dish I was preparing and it worked just fine. If you like potatoes, definately give this one a try. Ingredients:
2 potatoes (medium sized) |
1/2 cup shredded gruyere cheese (divided) |
2 tablespoons sour cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 teaspoons butter |
2 cups red onions (sliced thin) |
2 teaspoons sugar |
2 tablespoons sherry wine |
1 teaspoon worcestershire sauce |
1/2 teaspoon thyme (dried) |
1 garlic clove (minced) |
Directions:
1. Pierce potatoes with a fork; arroange on paper towels in microwave.
2. Microwave on High for 10 minutes or until done.
3. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4 inch thick shell.
4. Combine potato pulp, 1/4 cup cheese, sour cream, salt& pepper.
5. Spoon potato mixture evenly into shells.
6. Melt butter in a nonstick skillet over medium heat.
7. Add onion and sugar; saute 8 minutes or until browned.
8. Stir in sherry, worcestershire sauce, thyme,& garlic.
9. Cook 1 minute or until liquid evaporates scraping pan to loosen browned bits.
10. Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon of cheese.
11. Microwave on high 1 minute or until thoroughly heated.
12. (Note: can also warm potatoes in oven for a few minutes if you're already using your oven.).
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