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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350*F. | 2. Wrap each potato in foil; bake about 1 hour, turning once, until tender. | 3. Meanwhile, in a frying pan, melt the butter over medium heat; add the onion and sugar and cook, stirring often, until golden--8-10 minutes. | 4. Remove pan from heat; cool for 10 minutes. | 5. Meanwhile, in a medium bowl, combine the sour cream with 1 Tbsp of parsely, broth granules, salt, and pepper; set aside. | 6. When the potatoes are baked and cool enough to handle, unwrap them and using a knife, split the skin open down long side. | 7. Scoop out the pulp, leaving a 1/2" thick shell. | 8. Add the potato pulp to the sour cream mixture; mash until smooth. | 9. Spoon the mixture back into the potato shells; top with additional sour cream (if using) and the onion mixture. | 10. Sprinkle with the remaining 1 Tbsp. parsely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	4	pounds		1613.8703	0.0	359.0408	9.0667
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
vidalia onion	1		chopped	1613.8703	0.0	359.0408	9.0667
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
parsley	2	tablespoons	chopped divided	2.736	0.4811	0.2257	0.06
beef bouillon granule	1	teaspoon		1613.8703	0.0	359.0408	9.0667
salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
cream			sour	227.7	5.3245	2.806	22.2525

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.