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Rosemary-Scented Potatoes Topped with Caramelized Onions and Gruyère

Yield 6 servings (serving size: 1 stuffed potato)
Cooking onions without salt helps them caramelize better. Add one-quarter teaspoon salt to the onion mixture once it has browned, if desired.

Ingredients

  • 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

Nutrition Information

  • calories 264
  • caloriesfromfat 23 %
  • fat 6.6 g
  • satfat 3.8 g
  • monofat 1.9 g
  • polyfat 0.4 g
  • protein 9.2 g
  • carbohydrate 42.7 g
  • fiber 4.8 g
  • cholesterol 20 mg
  • iron 2 mg
  • sodium 74 mg
  • calcium 183 mg

How to Make It

  1. Preheat oven to 375°.

  2. Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.

  3. 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.

  4. Preheat broiler.

  5. 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.