Rosemary-Scented Potatoes Topped with Caramelized Onions and Gruyère

2 Ratings
  • 5 0
  • 4 1
  • 3 1
  • 2 0
  • 1 0

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

By Lorrie Hulston Corvin
Recipe by Cooking Light October 2006

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Recipe Summary

Yield:
6 servings (serving size: 1 stuffed potato)
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

Per Serving:
264 calories; calories from fat 23%; fat 6.6g; saturated fat 3.8g; mono fat 1.9g; poly fat 0.4g; protein 9.2g; carbohydrates 42.7g; fiber 4.8g; cholesterol 20mg; iron 2mg; sodium 74mg; calcium 183mg.
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