I have this bad habit of saving links to recipes that sound good. If you go on my favorites tab, it’s like a cookbook. I have it divided into appetizers, beef, chicken, etc. Every time I see a recipe that sounds good, I save it. Sometimes I make it right away, sometimes I wait a really long time.
This recipe is one that I saved a LONG time ago, but it just sounded good. The hubby wanted to cook steaks because he bought some yummy black trumpet mushrooms to top them, so I thought the potatoes would be an excellent side dish, along with some roasted asparagus. These are easy to put together, since you microwave the potatoes instead of baking them. It gives a great flavor like a regular stuffed potato, but a little nicer. These will definitely be made again!
Caramelized Onion-Stuffed Baked Potato
Recipe from: Cooking Light, March 2005
2 baking potatoes, scrubbed clean and patted dry
1/2 cup shredded cheese
2 tbsp reduced-fat sour cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1.5 tsp butter
2 cups red onion, sliced
2 tsp sugar
2 tbsp dry sherry
1 tsp Worcestershire sauce
1/2 tsp dried thyme
1 garlic clove
Pierce potatoes along the sides (where you would cut them in half) with a fork. Set on a microwaveable plate and cook on high for 10 minutes or until tender inside, rotating them halfway through cooking. Allow to cool enough to handle.
While potatoes are cooking, melt the butter in a nonstick pan and add the onions and sugar. Cook for 8 minutes or until golden. Add the sherry, Worcestershire, thyme and garlic and cook another minute or so. Set aside.
Once the potatoes are cool enough to handle, cut them in half and gently scoop out the insides, leaving just a little on the sides to hold its’ shape. Put all the scooped out potato in a bowl and gently mash with your spoon. Add the sour cream, half of the cheese, the salt and pepper and I added a little more butter. Mix well and then fill the potato shells. Top each equally with the caramelized onions and the remaining cheese. Microwave a little while so they warm through and serve.