Ingredients:
4 baking potatoes ( about 2 pounds)
1 tablespoon butter
1 large vidalia onions, finely chopped
1 teaspoon sugar
1/2 cup sour cream
2 tablespoons chopped fresh parsley, divided
1 teaspoon instant beef bouillon granules
1/4 teaspoon salt
1/8 teaspoon black pepper
additional sour cream, if desired
Directions:
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.
Servings: 4
Time preparation: 30 min.
Time total: 90 min.