4 large russet potatoes
6 ounces grated cheese
3 white onions, sliced
½ cup beef broth
½ cup of white wine
4 tablespoons unsalted butter
Salt and pepper to taste
Preheat oven to 375*
Spray a baking sheet with nonstick spray
Boil the potatoes and let cool
Once cooled, hollow out an oval potato shape in the center of each potato
Place the hollowed portions in a bowl and mash well with a potato masher
Add the butter to a skillet that is set over medium heat
When the butter is melted, add the chopped onions
Sauté until the onions are soft
Add the white wine to the pan and stir to deglaze the pan and reduce the liquid by half
Slowly stir in beef broth using a whisk to stir while pouring.
Continue to sauté to reduce the liquid.
Put half of this onion mixture in the bowl of the mixer with the mashed potatoes
Pour the onion mixture into each of the hollowed potatoes, saving half of the onion mixture.
Place the stuffed potatoes on the baking sheet
Spoon remaining onion mixture evenly over potatoes and sprinkle with grated cheese
Bake for 10 to 20 minutes, until the cheese is golden and bubbly on top.
Serve and enjoy!
SERVING: 1 piece
Amount per serving: CALORIES: 140 | TOTAL FAT: 12 g | SATURATED FATS: 10g | TRANS FAT: 2g | CHOLESTEROL: 122mg | SODIUM: 20mg | CARBOHYDRATES: 136g | PROTEIN: 12g