Caramelized Onion-Stuffed Baked Potato

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Prep:

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.

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Ingredients [?]

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  • add   2 tablespoons sherry wine
  • add   2 tablespoons sour cream
  • add   1/2 teaspoon salt
  • add   2 cups red onions (sliced thin)
  • add   1 1/2 teaspoons butter
  • add   1 teaspoon worcestershire sauce
  • add   1/2 cup shredded gruyere cheese (divided)
  • add   2 potatoes (medium sized)
  • add   1 garlic clove (minced)
  • add   1/2 teaspoon thyme (dried)
  • add   2 teaspoons sugar
  • add   1/4 teaspoon pepper

Instructions

  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.).