Serves 4 Difficulty
2/3 cup Roasted sweet onions* 4 large russet potatoes 1/4 cup unsalted butter, softened 1/4 cup gf sour cream or creme fraiche 1/4 cup Parmesan cheese 2 Tablespoon minced chives Kosher salt and fresh ground pepper
Preheat oven to 450 degrees F. Pierce the skin of the potatoes and bake unwrapped in oven for 1 hour. Remove from oven and let cool. Place the onions in a food processor and process until pureed. Cut potatoes in half length-wise and remove flesh to a bowl. Add butter to bowl of potato and mash thoroughly. Stir in onion puree, sour cream, Parmesan cheese and chives until well blended. Season to taste with salt and pepper. Fill potato skins with potato mixture and sprinkle the tops with a little additonal Parmesan cheese. Bake for about 20 minutes or until the tops are browned. Serve immediately.
*For roasted sweet onions: 4 sweet onions 1/2 cup sherry vinegar 1/2 cup olive oil 1 teaspoon kosher salt 1 teaspoon fresh ground pepper
Preheat oven to 450 degrees F. Peel onions and cut in half. Cut each half into 8 wedges. Arrange wedges in a baking dish. Drizzle with vinegar and then olive oil. Sprinkle with salt and pepper. Cover the dish with foil and roast for 40 minutes. Uncover, baste the onions with pan juices and roast for another 10 minutes. Remove from oven and let cool for 15 minutes.
Roasted sweet onions are great to have on hand and will add a special nuance to many other recipes.