1. 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.
2. 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.
3. 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

1. Bring a pot of salt water to boil and cook the potato chunks until very tender. Drain and return to their pot to steam dry. Preheat the oven to 375°F.
2. Heat a large skillet (non-stick if you have one that's oven-safe) over medium-high heat and add the potato and chorizo chunks. Cook, tossing occasionally, until the chorizo has released lots of fat and the potatoes are beginning to crisp, 5 to 6 minutes.
3. In the meantime, beat the eggs in a bowl with salt and pepper and slice the shallots. Add them to a bowl and cover with the lemon juice, a splash of olive oil, and a pinch of salt and pepper. Pinch with your fingers to dress and allow them to marinate, which will soften their raw harsh flavor.
4. Remove the chorizo and potato chunks, leaving the oil behind, and add in the rosemary leaves. Cook them over high heat until just beginning to crisp, then pour in the eggs. Add the chorizo and potato chunks to the pan, distributing evenly, and slip the pan into the oven uncovered. Cook until the eggs puff up and are just lightly brown on top. Mix up the parsley with the shallots and scatter it over the pan. Serve immediately.

Source

1. Peel the potatoes, wash, and cut into thin slices. Peel and chop the onions.
2. Heat the clarified butter, add the onions and saute until golden yellow.
3. Grease an ovenproof baking dish and arrange the potatoes and onions in layers. Season well with salt, pepper, and nutmeg.
4. Whisk the eggs with the cream and pour over the potatoes. Cook in a preheated oven at 390F/200C for approximately 50 minutes until the top is golden brown.

1. Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
2. Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
3. Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
4. Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

1. Preheat oven to 375F. Place 6 ramekins on foil lined baking sheet.
2. Divide 4 cups fresh blackberries and raspberries between 6 ramekins. Sprinkle with the lemon juice.
3. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit.
4. Drizzle butter over topping.
5. Bake at 375 for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes.

Serves 6
Source