Rosemary-Scented Potatoes Topped with Caramelized Onions and Gruyère

Cooking onions without salt helps them caramelize better. Add one-quarter teaspoon salt to the onion mixture once it has browned, if desired.


6 servings (serving size: 1 stuffed potato)

Recipe from

Cooking Light

Nutritional 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


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


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.

Preheat broiler.

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.