French Onion-Stuffed Potatoes |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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WOW-these are incredible:) . Enjoy:). Ingredients:
4 baking potatoes (about 2 pounds) |
1 tablespoon butter |
1 large vidalia onion, finely chopped |
1 teaspoon sugar |
1/2 cup sour cream |
2 tablespoons chopped fresh parsley, divided |
1 teaspoon instant beef bouillon granules |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
additional sour cream, if desired |
Directions:
1. Preheat oven to 350*F.
2. Wrap each potato in foil; bake about 1 hour, turning once, until tender.
3. Meanwhile, in a frying pan, melt the butter over medium heat; add the onion and sugar and cook, stirring often, until golden-8-10 minutes.
4. Remove pan from heat; cool for 10 minutes.
5. Meanwhile, in a medium bowl, combine the sour cream with 1 Tbsp of parsely, broth granules, salt, and pepper; set aside.
6. When the potatoes are baked and cool enough to handle, unwrap them and using a knife, split the skin open down long side.
7. Scoop out the pulp, leaving a 1/2 thick shell.
8. Add the potato pulp to the sour cream mixture; mash until smooth.
9. Spoon the mixture back into the potato shells; top with additional sour cream (if using) and the onion mixture.
10. Sprinkle with the remaining 1 Tbsp. parsely.
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