Ingredients
4 large russet potatoes
6 ounces of shredded Gruyere cheese
3 white onions, sliced
½ cup beef broth
½ cup white wine
4 tbsp unsalted butter
Salt and pepper to taste
Instructions
Preheat the oven to 375*
Spray a baking sheet with non-stick spray
Bake the potatoes and allow to cool
When cooled, scoop out an oval shape of potatoes from the center of each potato
Place the scooped out portions into a bowl and mash well with a potato masher
Add butter to a skillet that is set on medium heat
When the butter is melted, add in the sliced onions
Saute until the onions are tender
Add the white wine to the pan and stir to deglaze the pan and reduce the liquid to half the amount
Slowly stir in the beef broth using a whisk to stir while pouring.
Continue to saute to reduce the liquid.
Place half of this onion mixture into the mixing bowl with the mashed potatoes
Spoon in the onion mixture into each of the scooped out potatoes, saving half of the onion mix.
Place the stuffed potatoes onto the baking sheet
Pour the remaining onion mix evenly over the potatoes and sprinkle with the shredded cheese
Allow to bake for 10 to 20 minutes, until the cheese is browned and bubbly on top.
Serve and enjoy!
Nutrition Information:
SERVING SIZE: 1 Piece
Amount Per Serving: CALORIES: 140 | TOTAL FAT: 12g | SATURATED FAT: 10g | TRANS FAT: 2g | CHOLESTEROL: 122mg | SODIUM: 20mg | CARBOHYDRATES: 136g | PROTEIN: 12g