French Onion-Stuffed Potatoes

“WOW-these are incredible:) ...Had these at my sister-in-law's tonight, died and went to heaven, came back, got her recipe, went home, and posted it--what a night!!! Enjoy:)”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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