Caramelized Onion-Stuffed Baked Potato

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 24%
  • Fat: 6.4g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 9.9g
  • Carbohydrate: 40.7g
  • Fiber: 5g
  • Cholesterol: 21mg
  • Iron: 1.7mg
  • Sodium: 375mg
  • Calcium: 192mg

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.
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