Toes in the Sand

Sour Cream and Carmelized Onion Twice Baked Potato

Posted on: 10/24/2009

My family really enjoyed this recipe.  I cannot wait to try it again.


Sour Cream and Onion Twice Baked Potatoes

2 medium-large russet potatoes
1 tbsp. butter
1 cup diced onions
Salt and pepper
1/4 cup sherry
1/4 cup sour cream
1/2 tsp. garlic powder
Chives, parsley, or any other fresh herb
2 tbsp. grated parmesan

Heat oven to 400 degrees.
Scrub potatoes, piece with a fork, wrap in foil.
Place potatoes directly on the oven wrack, bake for an hour.
While potatoes bake, heat a skillet over low.
Add butter, onions, salt and pepper.
Sautee for 15 minutes, or until caramelized, add sherry, reduce and turn heat off.
When potatoes are cooled, about 30 minutes, cut off the top 1/3 and scoop out the flesh, add to a mixing bowl.Add onions, sour cream, garlic powder, herbs and parmesan to mixing bowl.
Mix well, taste and adjust seasonings.
If mixture seems dry, add stock or milk to thin.
Place potato shells on a baking sheet.
Spoon mixture back into skins, place back in the oven and bake for 20-30 minutes, until a golden brown crust forms.
Remove from the oven and plate.

***Changes I made*** I had to almost triple this recipe to feed my family. We used a large onion, red wine instead of sherry(all I had),  shredded cheddar cheese and spinach flakes.


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