Ingredients
4 large baking potatoes (such as Russet or Yukon Gold)
2 yellow onions, thinly sliced
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 cup Gruyère cheese, grated
1/2 cup Parmesan cheese, grated
Salt and pepper to taste
Optional: chopped chives for garnish
Directions
Preheat the oven to 400°F (200°C).
Scrub the potatoes and pierce them with a fork. Bake for about 45-60 minutes, or until tender.
Meanwhile, in a skillet, heat olive oil and butter over medium heat. Add the sliced onions and garlic. Cook until onions are caramelized.
Cut the cooked potatoes in half lengthwise. Scoop out the flesh, leaving a thin shell.
In a bowl, mix the potato flesh, caramelized onions, thyme, Gruyère cheese, Parmesan cheese, salt, and pepper.
Stuff the potato shells with the mixture and top with additional cheese if desired.
Bake the stuffed potatoes for another 15 minutes, or until the cheese is melted and bubbly.
Garnish with chopped chives before serving. Enjoy!
Nutrition Facts
Calories:
410
Fat:
18
Carbohydrates:
51
Protein:
11
Sodium:
520
Fiber:
5
Sugar:
4
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