Stuffed Baked Potato with Caramalized Onion

Prep Time: 15 Min Servings: 4 servings Difficulty: Easy


  • 2 Medium baking potatoes (about 11⁄2 lbs.)
  • 1⁄2 cup Shredded Gruyere cheese (2 oz – divided)
  • 2 tbsp Low fat sour cream
  • 2 tsp Non-hydrogenated margarine or vegan butter
  • 1⁄4 tsp Black pepper
  • 2 cup Red onion,vertically sliced
  • 2 tsp Sugar
  • 2 tbsp Dry sherry
  • 1 tsp Worcestershire sauce or vegetarian alternative
  • 1 clove Garlic, minced
  • 1⁄2 tsp Dried thyme


  1. Pierce potatoes with a fork and arrange on paper towels in microwave oven. Microwave at high for 6 minutes or until done, rearranging potatoes after 4 minutes. Let stand for 5 minutes.
  2. Cut each potato in half lengthwise and scoop out potato leaving a 1⁄4 inch thick shell. Combine potato pulp, half the cheese, sour cream, salt and pepper.
  3. Spoon potato mixture evenly into shells.
  4. Heat margarine in a medium non-stick skillet over medium heat. Add onion and sugar, sauté 5 minutes or until browned. Stir in sherry, worcestershire sauce, thyme and garlic. Cook for 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 tablespoon onion mixture and 1 tablespoon of left over cheese.
  5. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at high for 1 minute or until thoroughly heated.

Nutritional information per serving: Protein 9.9 Total fat 6.4g Carbohydrates 40.7g Calories 238 Sodium 375mg Cholesterol 21mg

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