Onion Twice Baked Spuds (Print Version)
# Ingredients:
→ For the Spuds
01 -
Big russet potato (1)
02 -
Oil for rubbing
03 -
Pepper and salt as needed
04 -
Butter (3 tbsp, split)
05 -
Soft cream cheese (¼ cup)
06 -
Shredded gruyere (⅓ cup plus extra for the top)
07 -
Fresh chives for topping
→ For Sweet Onions
08 -
Yellow onion (1 large)
09 -
Broth from chicken (¼ cup, water works too)
10 -
Pepper and salt as needed
11 -
Splash of balsamic (if you want)
12 -
Butter (3 tbsp)
# Instructions:
01 -
Heat your oven to 425°F. Rub the potato with oil, add some salt and pepper, poke it with a fork. Pop it in for about an hour till it's soft inside.
02 -
Slice the onions thin and cook them with butter, pepper, and salt in a pan for 20 minutes. Stir them now and then. Add a splash of broth if they stick.
03 -
Dig out the potato insides but don't break the skin. In a bowl, mix the potato with the gruyere, those sweet onions, cream cheese, and butter until it's smooth.
04 -
Put the potato mix back in the skins, sprinkle more gruyere on top. Broil them for 3-5 minutes until they're golden and bubbly.
05 -
Sprinkle with cut chives and eat while it's hot.
# Notes:
01 -
You can zap the potato in the microwave for 7 minutes if you're in a hurry
02 -
A single big onion will cover 3-4 potatoes
03 -
You can double or triple everything to make more