6 russet potatoes
3 sweet white onions, sliced
1 egg
15 ml flour 1 tbsp
75 ml butter 1/3 cup
75 ml plain yogurt 1/3 cup
250 ml cheese, grated 1 cup
Wash and poke potatoes with a fork. Arrange on microwave safe plate at least 1 inch (2.5 cm) apart. Cook on high for 8 minutes; turn potatoes. Cook 5 to 7 minutes more or until potatoes are tender. Cover with foil; let stand for 5 minutes. Meanwhile, cook onions in melted butter until soft. Cut potatoes in half. Use a spoon to remove cooked potato pulp from shells. Beat together potato, egg, flour and yogurt. Stir in butter and onion. Stuff potato shells; sprinkle with cheese. Place potatoes in large baking dish. Bake in preheated 375 F (190 C) oven for 20 minutes.
Suggestion – add your favourite potato topping such as bacon bits or chopped green onions before adding the cheese.
Serves 6