Components
4 massive russet potatoes
6 ounces grated cheese
3 white onions, sliced
½ cup beef broth
½ cup of white wine
4 tablespoons unsalted butter
Salt and pepper to style
Directions
Preheat oven to 375*
Spray a baking sheet with nonstick spray
Boil the potatoes and let cool
As soon as cooled, hole out an oval potato form within the heart of every potato
Place the hollowed parts in a bowl and mash effectively with a potato masher
Add the butter to a skillet that’s set over medium warmth
When the butter is melted, add the chopped onions
Sauté till the onions are delicate
Add the white wine to the pan and stir to deglaze the pan and scale back the liquid by half
Slowly stir in beef broth utilizing a whisk to stir whereas pouring.
Proceed to sauté to cut back the liquid.
Put half of this onion combination within the bowl of the mixer with the mashed potatoes
Pour the onion combination into every of the hollowed potatoes, saving half of the onion combination.
Place the stuffed potatoes on the baking sheet
Spoon remaining onion combination evenly over potatoes and sprinkle with grated cheese
Bake for 10 to twenty minutes, till the cheese is golden and bubbly on prime.
Serve and revel in!
Diet Info:
SERVING: 1 piece
Quantity per serving: CALORIES: 140 | TOTAL FAT: 12 g | SATURATED FATS: 10g | TRANS FAT: 2g | CHOLESTEROL: 122mg | SODIUM: 20mg | CARBOHYDRATES: 136g | PROTEIN: 12g