French Onion-stuffed Potatoes

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 baking potatoes (about 2 pounds)
• 1 tablespoon butter
• 1 large vidalia onion, finely chopped
• 1 teaspoon sugar
• 1/2 cup sour cream
• 2 tablespoons chopped fresh parsley, divided
• 1 teaspoon instant beef bouillon granules
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• additional sour cream, if desired

Recipe

• 1 preheat oven to 350*f.
• 2 wrap each potato in foil; bake about 1 hour, turning once, until tender.
• 3 meanwhile, in a frying pan, melt the butter over medium heat; add the onion and sugar and cook, stirring often, until golden--8-10 minutes.
• 4 remove pan from heat; cool for 10 minutes.
• 5 meanwhile, in a medium bowl, combine the sour cream with 1 tbsp of parsely, broth granules, salt, and pepper; set aside.
• 6 when the potatoes are baked and cool enough to handle, unwrap them and using a knife, split the skin open down long side.
• 7 scoop out the pulp, leaving a 1/2" thick shell.
• 8 add the potato pulp to the sour cream mixture; mash until smooth.
• 9 spoon the mixture back into the potato shells; top with additional sour cream (if using) and the onion mixture.
• 10 sprinkle with the remaining 1 tbsp. parsely.