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Stuffed Baked Potatoes

4 large baking potatoes
1 large onion, finely chopped
3 tablespoons butter or olive oil
1/4 cup milk or cream
Salt and freshly ground black pepper


Preheat oven to 450 degrees. Scrub the potatoes and place them in the oven to bake until tender, about an hour. While the potatoes are baking, saute the onion until it is golden brown in one tablespoon of the butter or oil. Set aside. When the potatoes are done, split each in half lengthwise. Scoop all the insides into a mixing bowl, taking care not to break the skins. Using a fork, mash the potato with the remaining butter or oil. Season the mixture with salt and pepper and fold in the onions. Spoon the filling back into the skins of the potatoes, making eight filled halves. Mound the potato filling in each of the skins and lightly trace a pattern on the top of the potato with the tines of a fork. Set aside until shortly before serving time. Preheat oven to 450 degrees. Place the potatoes in a baking dish and place in the oven 15 to 20 minutes, until heated through and lightly browned on top. Serve at once.

Source: cooking.nytimes.com