Caramelized Onion-Stuffed Baked Potato
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
-
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.
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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.
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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.
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