Caramelized Onion Stuffed Baked Potato

Chelsea Mills • February 16, 2020

A variation on traditional twice baked potatoes

Serves 8

This recipe is adapted from a Cooking Light recipe from March 2005. It's great to make ahead and refrigerate after Step 3 and just place in the oven to warm up before serving. It's pictured served with the Balsamic Fig Chicken, Marinated Carrot Salad and Garlic Toast.

INGREDIENTS

4 medium baking potatoes (about 3 pounds)
1 cup (4 ounces) shredded Parmesan cheese, divided
1/4 cup sour cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon butter
4 cups vertically sliced red onion
4 teaspoons sugar
1/4 cup dry sherry
2 teaspoon Worcestershire sauce
1 teaspoon dried thyme
2 garlic clove, minced

DIRECTIONS

Step 1

Preheat oven to 350 F. 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.

Step 2

Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, 1/2 cup cheese, sour cream, salt, and pepper. Spoon potato mixture evenly into shells.

Step 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.

Step 4

Arrange stuffed potato halves on parchment paper on cookie sheet. Bake for 10 - 15 minutes until cheese is melted.

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