Caramelized Onion-Stuffed Baked Potato

Caramelized Onion-Stuffed Baked Potato Recipe
Becky Luigart-Stayner
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.

Yield:

4 servings (serving size: 1 stuffed potato half)

Recipe from

Nutritional 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

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

Preparation

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.

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.

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.

Note:

March 2005
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