Stuffed Red Potatoes With Caramelized Onions

You will need:

• 12 small red potatoes
• 1 heaping tablespoon sour cream
• Salt and black pepper to taste
• 1-1/2 cups yellow onions, julienned
• 2 tablespoons olive oil

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. 

Yield: 6 servings
Note: To serve hot, place in 350 degree oven for 10 minutes and serve immediately.

Wine Pairing
Pair with Cabernet Sauvignon from Apple Barn Winery


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