Nom. Instead of Gruyere, I used sharp cheddar and fresh crumbled goat cheese. I didn't have dry sherry so I used some marsala wine which made the onions super strong but it was delicious.
Ingredients:
- 2 baking potatoes (about 1.5 pounds)
- 1/2 cup (2 oz) shredded Gruyere cheese, divided
- 2 tbsp reduced-fat sour cream
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 1/2 tsp butter
- 2 cups vertically sliced red onion
- 2 tsp sugar
- 2 tbsp dry sherry
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1 garlic clove, minced
Directions:
- 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 1/4-inch-thick shells. 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, saute 8 minutes or until browned. Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to looses browned bits. Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at high 1 minute or until thoroughly heated.
Source: Cooking Light: Annual Recipes 2006
4 servings
