Twice Baked Au Gratin Potatoes

Growing up Au Gratin potatoes was THE side dish to dream about.  Oozey cheese sauce, onions, & tender spuds was a dream.

But now, with a healthy eye (and a Dad who's lactose intolerant) I set out to harness that lovely favor, but SLICE the excess fat, calories, cholesterol.... even the real cheese.

These were amazing. And even on day 2, the spuds were still creamy out of the microwave.

Twice Baked Au Gratin Potatoes by Kim

• 4 average size baking potatoes
• 1 HUGE sweet onion
• Milk of your choosing (I used soy)
• salt
• 1 Tbs butter of your choosing (I used Earth Balance)
• 1/2 c. cheese of your choosing (I used Veggie Shreds to make this lactose free, but a real sharp cheddar would be fantastic)

Preheat oven to 375. Scrub & pierce your potatoes, but don't wrap them since they need tough skins. Bake them until soft on the inside. Meanwhile, heat a pan to low. Slice your onion in even pieces & put them in the oven.  Let them cook on low, stirring occasionally for about an hour. This is the best way for onions to caramelize. If the pan's too hot & you get black spots, de-glaze the pan with a little broth, scrap up all the dark pieces, & reduce the heat.  Eventually you'll get a honey colored onion glob.  This can be saved in the fridge if you aren't ready to make the potatoes yet.

When the potatoes are cooked, slice them lengthwise & scoop out the flesh, reserving the skins on a baking sheet.  Mash the potatoes with the sweet onions, milk, butter, & salt to taste. Stir in half of the cheese. Refill the potato skins with the mashed potatoes, top with remaining cheese. Bake stuffed potatoes at 375 until heated through & cheese has melted, 15 minutes or more depending on desired consistency.