Caramelized Onion-Stuffed Baked Potato

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

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.