Caramelized Onion Stuffed Baked Potato Recipes

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ROSEMARY POTATOES WITH CARAMELIZED ONIONS



Rosemary Potatoes with Caramelized Onions image

Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! -Mary Jones, Athens, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 12

2 pounds small red potatoes, quartered
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
CARAMELIZED ONIONS:
2 large sweet onions, chopped
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons balsamic vinegar

Steps:

  • In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.

Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 35g carbohydrate, Fiber 4g fiber, Protein 4g protein.

CARAMELIZED ONION-STUFFED BAKED POTATO



Caramelized Onion-Stuffed Baked Potato image

Recipe comes courtesy of Cooking Light magazine (March 2005 edition). This is definately a different way to stuff a potato and it is very delicious! Only adjustment I made to the recipe was the cooking process of the end potato. Recipe says to microwave the fully stuffed potato to melt the cheese, but I placed them in the oven for about 5 minutes with the other dish I was preparing and it worked just fine. If you like potatoes, definately give this one a try.

Provided by Chippie1

Categories     Potato

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

2 potatoes (medium sized)
1/2 cup shredded gruyere cheese (divided)
2 tablespoons sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons butter
2 cups red onions (sliced thin)
2 teaspoons sugar
2 tablespoons sherry wine
1 teaspoon Worcestershire sauce
1/2 teaspoon thyme (dried)
1 garlic clove (minced)

Steps:

  • Pierce potatoes with a fork; arroange on paper towels in microwave.
  • Microwave on High for 10 minutes or until done.
  • 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& pepper.
  • Spoon potato mixture evenly into shells.
  • Melt butter in a nonstick skillet over medium heat.
  • Add onion and sugar; saute 8 minutes or until browned.
  • Stir in sherry, worcestershire sauce, thyme,& 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.
  • Microwave on high 1 minute or until thoroughly heated.
  • (Note: can also warm potatoes in oven for a few minutes if you're already using your oven.).

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