French Stuffed Potatoes Oam Cooking Recipes
FRENCH ONION-STUFFED POTATOES
WOW-these are incredible:) ...Had these at my sister-in-law's tonight, died and went to heaven, came back, got her recipe, went home, and posted it--what a night!!! Enjoy:)
Provided by JamesDeansGirl
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F.
- Wrap each potato in foil; bake about 1 hour, turning once, until tender.
- Meanwhile, in a frying pan, melt the butter over medium heat; add the onion and sugar and cook, stirring often, until golden--8-10 minutes.
- Remove pan from heat; cool for 10 minutes.
- Meanwhile, in a medium bowl, combine the sour cream with 1 Tbsp of parsely, broth granules, salt, and pepper; set aside.
- When the potatoes are baked and cool enough to handle, unwrap them and using a knife, split the skin open down long side.
- Scoop out the pulp, leaving a 1/2" thick shell.
- Add the potato pulp to the sour cream mixture; mash until smooth.
- Spoon the mixture back into the potato shells; top with additional sour cream (if using) and the onion mixture.
- Sprinkle with the remaining 1 Tbsp. parsely.
Nutrition Facts : Calories 226, Fat 9.1, SaturatedFat 5.6, Cholesterol 20.3, Sodium 189.6, Carbohydrate 33.6, Fiber 3, Sugar 3.9, Protein 3.9
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