French Stuffed Potatoes Oam Cooking Recipes

FRENCH ONION-STUFFED POTATOES

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.

FRENCH STUFFED POTATOES (OAM COOKING)

Steps:

• Freezing: Brown the ground beef, onion, and mushrooms together (Add a little bit of water if the mixture is too dry.) Add the onion salt.
• Put the mixture into a gallon bag.
• Bag the cheeses in a sandwich bag.
• Put all in a produce bag.
• Store potatoes separately in the pantry.
• Preparation: Thaw.
• Preheat the oven to 400* and bake potatoes for 1 hour or until done.
• When the potatoes are nearly done, heat the mixture in a small skillet, but do not put the cheese in the skillet.
• Slice open the potatoes; break up the potatoes with a fork and spoon the meat mixture and cheese on top.
• Return to the oven until the cheese melts.