French Onion Stuffed Potato

Lunch for three

Ingredients: three 9-ounce russet potatoes 1 ounce olive oil 3 ounces butter 9 ounces thin sliced onion 1/2 cup beef broth 1/4 cup red wine 1/3 tsp each thyme, salt and black pepper 4 ounces grated Gruyere Cheese

Directions: oven to 400F scrub potatoes, fork, oil, into over for an hour butter and onion in skillet, low, about 50 minutes add broth, wine, season, simmer 10 minutes potato out of oven, use pot holder to handle potato slice top, scoop insides into bowl about 3/4 of onion into bowl, mash together potato back into the skins the rest of the onions on top cheese on top, back into oven until cheese melted garish with parsley Done