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.

Yield: 6 servings (serving size: 1 stuffed potato)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 23%
  • Fat: 6.6g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 9.2g
  • Carbohydrate: 42.7g
  • Fiber: 4.8g
  • Cholesterol: 20mg
  • Iron: 2mg
  • Sodium: 74mg
  • Calcium: 183mg

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

Preparation

  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.
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