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.
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
How to Make It
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.
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.
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.
I use non-fat Greek yogurt instead of the sour cream, and I've used mozzarella if I don't have Gruyere on hand (the Gruyere is better, but mozzarella works). Also, I grill up a half pound flank steak, cut it into strips and serve that as another topping with the potato. My husband and I both enjoy this recipe. It also reheats pretty well for lunch.
Made this as part of a 1st meal cooked for my in-laws and they raved about these potatoes. So happy to have passed the test! I didn't have sherry so just left it out, and don't feel that it affected the flavor one way or another. I also didn't use the full 2 cups of onions and still had plenty to top off 6 medium sized halves.
I can't say enough about how delicious! It instantly became the best ever potato recipe for everyone in my family and extended family! Make plenty--one half of a potato will be eaten instantly and people will beg for a second! My son ate four the first time. Served with steak, chicken, and even Christmas dinner one year.
Made it exactly like the recipe states other than following the advice of another reviewer and placing it in the oven for 15 minutes to try and crisp up the skin.
I thought it was rather bland and my husband did not care for it at all. The onions were yummy though ;)
Will not be making the recipe again.
Excellent - and easy to prepare. I chose to bake the potatoes in the oven. This was prepared for dinner for me and my husband (who also liked it) - and was served with seasoned pork chops (which I cooked in a baking dish alongside the potatoes). I will definitely serve this again - and would be happy to prepare it for guests and special occasions. YUM!
This recipe turned out great - the onions were so tasty! I subbed shredded mozzarella because that's what I had on hand but otherwise followed the recipe exactly. I also used this as a main course with a salad which was plenty for a weeknight meal.
I've been wanting to try this recipe out for a while, and I'm glad I finally did! The onions have tons of flavor, and the microwave makes "baking" the potatoes really quick. The potatoes I used were pretty big, so I zapped them for an extra few minutes to be sure they were cooked all the way through. This was great heated up for lunch, too!