Ingredients :
2 medium baking potatoes, (about 1 1/2 pounds)
1/2 cup shredded Gruyère cheese, (2 ounces) divided
2 tablespoons reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons butter
2 cups vertically sliced red onion
2 teaspoons sugar
2 tablespoons dry sherry
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1 garlic clove, minced
Method :
1. 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.
2. 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, and pepper. Spoon potato mixture evenly into shells.
3. 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.
Yield: 4 servings (serving size: 1 stuffed potato half)
CALORIES 238 (24% from fat);
FAT 6.4g (sat 3.8g,mono 1.8g,poly 0.3g);
IRON 1.7mg;
CHOLESTEROL 21mg;
CALCIUM 192mg;
CARBOHYDRATE 40.7g;
SODIUM 375mg;
PROTEIN 9.9g;
FIBER 5g
Baking the potato in the microwave makes this dish a snap to prepare. Fontina, mozzarella, or even Parmesan would work in this dish.
Author : Becky Luigart-Stayner
Source : Cooking Light, March 2005
2 medium baking potatoes, (about 1 1/2 pounds)
1/2 cup shredded Gruyère cheese, (2 ounces) divided
2 tablespoons reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons butter
2 cups vertically sliced red onion
2 teaspoons sugar
2 tablespoons dry sherry
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1 garlic clove, minced
Method :
1. 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.
2. 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, and pepper. Spoon potato mixture evenly into shells.
3. 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.
Yield: 4 servings (serving size: 1 stuffed potato half)
CALORIES 238 (24% from fat);
FAT 6.4g (sat 3.8g,mono 1.8g,poly 0.3g);
IRON 1.7mg;
CHOLESTEROL 21mg;
CALCIUM 192mg;
CARBOHYDRATE 40.7g;
SODIUM 375mg;
PROTEIN 9.9g;
FIBER 5g
Baking the potato in the microwave makes this dish a snap to prepare. Fontina, mozzarella, or even Parmesan would work in this dish.
Author : Becky Luigart-Stayner
Source : Cooking Light, March 2005
Formatted by : Chupa Babi
