Stuffed Red Potatoes With Caramelized Onions 
Tennessee Recipes (May - June 2007)
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.
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