Rosemary-Scented Potatoes Topped with Caramelized Onions and Gruyère
6 servings (serving size: 1 stuffed potato)
6 medium baking potatoes (about 3 pounds)
1 tablespoon butter
7 cups thinly sliced onion (about 4)
4 garlic cloves, minced
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shredded Gruyère cheese
How to Make It
Preheat oven to 375°.
Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.
Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; cook 20 minutes or until browned. Stir in chopped fresh rosemary and black pepper.
Split potatoes lengthwise, cutting to, but not through, other side. Spoon about 1/3 cup onion mixture into each potato. Sprinkle each serving with 2 tablespoons shredded Gruyére cheese. Broil 3 minutes or until cheese is lightly browned.
We prepped the onion/rosemary topping and grated cheese in the morning so it was a snap to finish for dinner. Reduced portion to half a potato/per person & served with CL's roasted green beans & mushrooms. Very good.