FRENCH ONION-STUFFED POTATOES

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French Onion-Stuffed Potatoes image

WOW-these are incredible:) ...Had these at my sister-in-law's tonight, died and went to heaven, came back, got her recipe, went home, and posted it--what a night!!! Enjoy:)

Provided by JamesDeansGirl

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350*F.
  • Wrap each potato in foil; bake about 1 hour, turning once, until tender.
  • 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.
  • Remove pan from heat; cool for 10 minutes.
  • Meanwhile, in a medium bowl, combine the sour cream with 1 Tbsp of parsely, broth granules, salt, and pepper; set aside.
  • When the potatoes are baked and cool enough to handle, unwrap them and using a knife, split the skin open down long side.
  • Scoop out the pulp, leaving a 1/2" thick shell.
  • Add the potato pulp to the sour cream mixture; mash until smooth.
  • Spoon the mixture back into the potato shells; top with additional sour cream (if using) and the onion mixture.
  • Sprinkle with the remaining 1 Tbsp. parsely.

Nutrition Facts : Calories 226, Fat 9.1, SaturatedFat 5.6, Cholesterol 20.3, Sodium 189.6, Carbohydrate 33.6, Fiber 3, Sugar 3.9, Protein 3.9

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