Rosemary-Scented Potatoes Topped with Caramelized Onions

Recipe Summary

  • Preparation: Easy
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Yield: 6 servings


  • 6 medium (3 lbs) MicroBaker Potatoes
  • 1 Tbsp butter or 3 tbsp margarine
  • 7 cups Pacific Gold Yellow Onions, thinly sliced
  • 4 garlic cloves, minced
  • 2 tsp fresh rosemary, finely chopped
  • ½ tsp freshly ground black pepper
  • ¾ cup gruyère cheese, shredded


  • Following “MicroBaker” potato instructions on the package, place unopened, sealed “MicroBaker” potato in microwave.  Do not put puncture holes in wrap! Cook potato on HIGH for 7-8 minutes. Cooking 2 potatoes at a time, cook 12-14 minutes.  Cooking times may vary.  Potatoes may whistle in microwave.  Use caution when removing “MicroBaker” potatoes from microwave, they will be hot! Pull easy open strip and let cool.
  • Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; cook 20 minutes or until browned. Stir in chopped fresh rosemary and black pepper.
  • Preheat broiler. Split potatoes lengthwise, cutting to, but not through, other side. Spoon about ⅓ cup onion mixture into each potato. Sprinkle each serving with 2 Tbsp shredded Gruyère cheese. Broil 3 minutes or until cheese is lightly browned.

Source: Cooking Light, October 2006