Caramelized Onion-Stuffed Baked Potato

Baking the potato in the microwave makes this dish a snap to prepare. Fontina, mozzarella, or even Parmesan would work in this dish. Serve with filet mignon or flank steak.

Yield: 4 servings (serving size: 1 stuffed potato half)

Ingredients

• 2  medium baking potatoes (about 1 1/2 pounds)
• 1/2  cup  (2 ounces) shredded Gruyère cheese, divided
• 2  tablespoons  reduced-fat sour cream
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 1/2  teaspoons  butter
• 2  cups  vertically sliced red onion
• 2  teaspoons  sugar
• 2  tablespoons  dry sherry
• 1  teaspoon  Worcestershire sauce
• 1/2  teaspoon  dried thyme
• 1  garlic clove, minced

Preparation

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 a 1/4-inch-thick shell. 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; sauté 8 minutes or until browned. Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon of cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at high 1 minute or until thoroughly heated.

Nutritional Information

Calories:

238 (24% from fat)

Fat:

6.4g (sat 3.8g,mono 1.8g,poly 0.3g)

Protein:

9.9g

Carbohydrate:

40.7g

Fiber:

5g

Cholesterol:

21mg

Iron:

1.7mg

Sodium:

375mg

Calcium:

192mg