Name This Dish! Stuffed Potatoes
- Level: Easy
- Yield: 8 stuffed potatoes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 410
- Total Fat
- 25
- Saturated Fat
- 15
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 15
- Cholesterol
- 73
- Sodium
- 667
- Total: 2 hr
- Active: 45 min
Ingredients
4 russet potatoes, pierced with a fork
7 tablespoons unsalted butter, plus melted butter for brushing
2 onions, thinly sliced
4 shallots, thinly sliced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
1/4 cup dry red wine
1 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
1/2 cup half-and-half, plus more if needed
1 1/2 cups grated gruyere cheese
1/4 cup plus 2 tablespoons grated parmesan cheese
Chopped fresh chives, for topping
Directions
- Preheat the oven to 400˚. Bake the potatoes directly on the middle rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let cool 5 minutes.
- Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onions, shallots, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the onions and shallots are soft and golden, about 15 minutes.
- Add the red wine to the skillet and cook until reduced, about 1 minute. Increase the heat to high and add the beef broth and Worcestershire sauce; cook until the liquid is reduced and the onions are glazed, 6 to 7 minutes.
- Halve the potatoes lengthwise. Holding each potato with a kitchen towel, scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Add the remaining 4 tablespoons butter and the half-and-half to the bowl and mash until smooth. Stir in half of the onion mixture, 1 cup gruyere and ¼ cup parmesan; thin with more half-and-half if needed. Season with salt and pepper.
- Brush the potato skins with melted butter; season the insides with salt and pepper. Set on a baking sheet. Mound the potato filling into the potato skins and top with the remaining onion mixture, 1/2 cup gruyere and 2 tablespoons parmesan. Bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Top with chopped chives.