Caramelized Onion Twice-Baked Potatoes

And, speaking of veggies, I do believe I will serve these at my Easter Feast!!
(serves 8)

4 large russet potatoes, scrubbed*
3 T. EVOO
Kosher salt and freshly* ground pepper
2 med. red onions, thinly sliced
1 cup sour cream
3 scallions, finely chopped, plus more for serving
Shaved Parmesan*, for serving

Heat oven to 375. Rub the potatoes with 1 T. oil, sprinkle with 1/2 t. salt, prick with a fork*, and transfer to a large baking sheet. Bake until tender in the center, about 1 hr. and 15 mins. While the potatoes are baking, heat the remaining 2 T. oil in a large skillet over med. heat. Add the red onion, and cook stirring occasionally, until tender and lightly golden brown, 15 mins. Once the potatoes are cool enough to handle, cut them in half crosswise. Scoop out the insides, leaving a 1/8" border, and transfer to a large bowl. Mash with the sour cream and 1/2 t. each S&P. Fold in the scallions and onions. If necessary, slice a thin piece off the rounded sides of each potato so they can stand upright. Transfer the potato skins back to the baking sheet. Divide the filling among the potato halves (about 1/2 cup each), and bake until heated through, 15-20 mins. Sprinkle with additional scallions, pepper, and shaved Parm.

"The only way kids develop resilience, perseverance, and confidence is to work through difficult situations, even if it means negative consequences. They'll remember next time, and make better decisions!"

Love,

MM