You will need:
Place potatoes in a large pot of salted water. Bring to a boil and cook 25 minutes or until tender. Drain and cool completely.
Meanwhile, cook onions in oil in a saute pan over medium heat for 20 miutes or until caramelized. Stir occasionally.
Cut potatoes in half and scoop out pulp with a melon baller, leaving a sturdy wall. Mash potato pulp and fold in sour cream, salt and pepper. Fill potatoes with mixture and top with onions.
Serve room temperature.
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