CARAMELIZED ONION-STUFFED BAKED POTATO

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Caramelized Onion-Stuffed Baked Potato image

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.

Provided by Chippie1

Categories     Potato

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

  • Pierce potatoes with a fork; arroange on paper towels in microwave.
  • Microwave on High for 10 minutes or until done.
  • 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& pepper.
  • Spoon potato mixture evenly into shells.
  • Melt butter in a nonstick skillet over medium heat.
  • Add onion and sugar; saute 8 minutes or until browned.
  • Stir in sherry, worcestershire sauce, thyme,& 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.
  • Microwave on high 1 minute or until thoroughly heated.
  • (Note: can also warm potatoes in oven for a few minutes if you're already using your oven.).

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