From Cooking Light March 2005

INGREDIENTS:

• 2 medium baking potatoes (abou 1-1/2 pounds)
• 1/2 cup (2 oz.) shredded Gruyere cheese, divided
• 2 Tbsp. reduced fat sour cream
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1-1/2 tsp. butter
• 2 cups vertically sliced red onion
• 2 tsp. sugar
• 2 Tbsp. dry sherry
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dried thyme
• 1 garlic clove, minced

INSTRUCTIONS:

1. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes.
2. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine pulp pulp, 1/4 cup cheese, sour cream, salt and pepper. Spoon potato mixture evenly into shells.
3. Melt butter in a medium non-stick skillet over medium-high heat. Add onion and sugar, sauté 8 minutes or until browned. Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 Tbsps. onion mixture and 1 Tbsp. of cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at HIGH 1 minute or until thoroughly heated. Yield: 4 servings.

CALORIES: 238  FAT: 6.4g  PROTEIN: 9.9g  CARB: 40.7g  FIBER: 5g  CHOL: 21mg;  SODIUM: 375mg