French Onion Twice Baked Potato
4 large potatoes baked and chilled 4 tablespoons of Butter 4 medium-sized onions, thinly sliced 2 tablespoons of Sugar (optional) 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/2 cup champagne 1 cup beef stock 2 cups grated Swiss and Gruyere cheese or Gouda Salt and pepper to taste
Preheat oven to 375 degrees.
In a large skillet over medium heat, melt butter. Add onions, sugar, rosemary, and thyme. Cook until onions have sweated and become very soft. Add champagne and deglaze the pan. Add beef stock and bring to a boil. Cook until liquid is gone and onions are carmelized.
Cut the tops off of the previously baked and chilled potatoes. Scoop the meat of the potatoes into a medium-sized bowl. Mash, add the onion mixture and then stir until well combined. Add cheese, reserving a little to sprinkle over the tops. Stir, again.
Spoon mixture into potato shells, top with a little extra cheese, place on a foil-lined baking sheet, and bake in the oven until cheese melt…
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