Caramelized Onion-Stuffed Baked Potato

Ingredients

• 1.5 pounds baking potatoes 
• 0.3 teaspoon pepper black freshly ground
• 1.5 teaspoons butter 
• 0.5 teaspoon thyme dried
• 2 tablespoons sherry dry
• 1  garlic clove minced
• 2 ounces gruyere cheese shredded divided
• 2 tablespoons cream sour reduced-fat
• 2 cups onion red vertically sliced
• 0.5 teaspoon salt 
• 2 teaspoons sugar 
• 1 teaspoon worcestershire sauce 

Equipment

• frying pan
• paper towels
• oven
• microwave

Directions

1. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 10 minutes or until done, rearranging potatoes after 5 minutes.
2. Let stand 5 minutes.
3. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell.
4. Combine potato pulp, 1/4 cup cheese, sour cream, salt, and pepper. Spoon potato mixture evenly into shells.
5. Melt butter in a medium nonstick skillet over medium-high heat.
6. Add onion and sugar; saut 8 minutes or until browned. Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon of cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at high 1 minute or until thoroughly heated.