Caramelized Onion-Stuffed Baked Potato recipe (Microwave)


Yield: 4 servings

2   medium baking potatoes
½ cups shredded Gruyère cheese, divided
2 tablespoons reduced-fat sour cream
some   salt and freshly ground black pepper
teaspoons butter
2 cups vertically sliced red onion
2 tablespoons dry sherry
1 teaspoon Worcestershire sauce
½ teaspoons dried thyme
1   garlic clove, minced

Posted by Kristine on Feb 20, 2008


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 ¼-inch-thick shell. Combine potato pulp, ¼ 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.

This recipe was downloaded from The permanent address of this recipe is

© 2007—2010 — All rights reserved