Caramelized Onion & White Cheddar Twice-Baked Potatoes

Ya’ll, these are the best potatoes I have ever made. I have been craving potatoes lately, but with the limited ingredients in the Chinese grocery stores, all of the goat cheese and gruyere laden recipes were a no go. I have been meaning to go get goat cheese and sweet potatoes from Avocado lady, but it has been raining for two days, with days two more days to go, and I hate going out in the rain. SO, I went to the Tesco downstairs and picked up some onions and white cheddar cheese and these twice baked potatoes were born.

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They are super cheesy and rich from the caramelized onions. It was a perfect rainy day dinner. I have been feeling a little down lately, my boyfriend recently left China and cooking for one just isn’t as fun (sad face). So to counter my sadness I made an insane amount of potatoes and plan on eating them for lunch every day.

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Ingredients:

  • 4 small russet potatoes
  • 2 T of greek yogurt
  • 1/2 cup of white shredded cheddar cheese
  • 1/2 tsp rosemary
  • 1/2 tsp dried thyme
  • 1 small onion
  • 1 t butter
  • olive oil
  • salt & pepper to taste

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How to:

  • Preheat the oven to 400F, wash and dry potatoes and poke holes in them with forks
  • Bake for about 40 minutes or until soft
  • While the potatoes are baking, slice the onion very thin and caramelize in about 1 T of olive oil and small pat of butter (this will take around 30 minutes)
  • Take the potatoes out of the oven, leave the oven on, cut the potatoes in half and let cool for a few minutes
  • Scoop the potato into a small bowl, leaving a little in the skin to help it hold shape,
  • Mix in the caramelized onions, shredded cheese, greek yogurt, rosemary, thyme, and salt & pepper to taste
  • Place skins in a baking dish and fill with the potato mixture
  • Place back in the oven and bake for about 15 minutes
  • Top with some more shredded cheese, sea salt, and an olive oil drizzle
  • Return for oven for about 5 more minute until the top is starting to brown
  • Pig out

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Make these potatoes and let me know what you think, even though you won’t be able to because you’ll be too busy stuffing your face.

   

 

 

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