Ingredients:
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 cloves ( minced)
Directions:
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.).
Servings: 4
Time preparation: 5 min.
Time total: 17 min.