Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light March 2005

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Credit: Becky Luigart-Stayner

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Yield:
4 servings (serving size: 1 stuffed potato half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

238 calories; calories from fat 24%; fat 6.4g; saturated fat 3.8g; mono fat 1.8g; poly fat 0.3g; protein 9.9g; carbohydrates 40.7g; fiber 5g; cholesterol 21mg; iron 1.7mg; sodium 375mg; calcium 192mg.
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