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. ---------------------------------------------------------------------------
Nutrition
Ingredients
