6 servings (serving size: 1 stuffed potato)

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

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.

Step 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.

Step 4

Preheat broiler.

Step 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.

Ratings & Reviews

carolfitz's Review

February 21, 2011
We prepped the onion/rosemary topping and grated cheese in the morning so it was a snap to finish for dinner. Reduced portion to half a potato/per person & served with CL's roasted green beans & mushrooms. Very good.

Goldberg's Review

March 15, 2009
We made it tonight and served with a crunchy romaine salad. We plan on altering the recipe next time we make it so that it will be a twice baked potato.