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.
Yield: 6 servings
Note: To serve hot, place in 350 degree oven for 10 minutes and serve immediately.
Pair with Cabernet Sauvignon from Apple Barn Winery
Pick Tennessee Products is presented by the Tennessee Department of Agriculture Market Development Division.
© 2013 State of Tennessee | State of Tennessee Web Policies