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Caramelized Onion-Stuffed Baked Potato

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 stuffed potato half)
Baking the potato in the microwave makes this dish a snap to prepare. Fontina, mozzarella, or even Parmesan would work in this dish. Serve with filet mignon or flank steak.

Ingredients

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

Nutrition Information

  • calories 238
  • caloriesfromfat 24 %
  • fat 6.4 g
  • satfat 3.8 g
  • monofat 1.8 g
  • polyfat 0.3 g
  • protein 9.9 g
  • carbohydrate 40.7 g
  • fiber 5 g
  • cholesterol 21 mg
  • iron 1.7 mg
  • sodium 375 mg
  • calcium 192 mg

How to Make It

  1. 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.

  2. 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, and pepper. Spoon potato mixture evenly into shells.

  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. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at high 1 minute or until thoroughly heated.