Caramelized Onion-Stuffed Baked Potato |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Baking the potato in the microwave makes this dish a snap to prepare. Fontina, mozzarella, or even Parmesan would work in this dish. Serve with filet mignon or flank steak. Ingredients:
2 medium baking potatoes (about 1 1/2 pounds) |
1/2 cup (2 ounces) shredded gruyère cheese, divided |
2 tablespoons reduced-fat sour cream |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 teaspoons butter |
2 cups vertically sliced red onion |
2 teaspoons sugar |
2 tablespoons dry sherry |
1 teaspoon worcestershire sauce |
1/2 teaspoon dried thyme |
1 garlic clove, minced |
Directions:
1. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes.
2. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, 1/4 cup cheese, sour cream, salt, and pepper. Spoon potato mixture evenly into shells.
3. Melt butter in a medium nonstick skillet over medium-high heat. Add onion and sugar; sauté 8 minutes or until browned. Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon of cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at high 1 minute or until thoroughly heated.
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