French Onion-Stuffed Potatoes

• 4 baking potatoes (about 2 pounds)
• 1 tablespoon butter
• 1 large vidalia onion, finely chopped
• 1 teaspoon sugar
• 1/2 cup sour cream
• 2 tablespoons chopped fresh parsley, divided
• 1 teaspoon instant beef bouillon granules
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• additional sour cream, if desired

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.

baking potatoes, butter, vidalia onion, sugar, sour cream, fresh parsley, instant beef bouillon granules, salt, black pepper, additional sour cream

Taken from www.food.com/recipe/french-onion-stuffed-potatoes-72434 (may not work)