Ingredients
1/4cup Butter – Salted 5
1Large Spanish Onion, or 3 medium cooking onions, peeled and sliced1
1Garlic Clove, minced1
1tsp Dried Thyme Leaves
1/2tsp Salt
1/2tsp Pepper
2tbsp Granulated Sugar
1/4cup Dry Sherry
1tsp Worcestershire Sauce
4lb Baked Potatoes
1cup Regular Sour Cream
1tbsp Fresh Parsley, chopped
Instructions
1. Melt half the butter in skillet on medium heat. Add onions, garlic, thyme, salt and pepper. Cook, stirring often, for 10 minutes or until translucent. Increase heat to medium high and cook, stirring often, for 5 minutes or until onions begin to brown.
2. Sprinkle in sugar and continue to cook, stirring often, until very brown. Add sherry and Worcestershire sauce. Cook, stirring, for 1 minute.
3. Slice potatoes in half lengthwise. Scoop insides out of potatoes leaving thick layer next to the skin. Mash scooped potato.
4. Preheat oven to 350°F (180°C). In large bowl, stir sour cream into potatoes and whip with an electric mixer until fluffy. Mix in onion mixture including juices. Taste and adjust seasoning if necessary. Mound whipped potato mixture back into skins. Sprinkle with parsley.
5. Place potatoes in a baking pan. Cover pan tightly and bake in oven for 35 to 45 minutes or until hot in the centre. Remove cover and dot potatoes evenly with remaining butter. Broil for 3 to 5 minutes or until golden.
Preparation Time: 15 minutes     Makes 8 servings.
