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Caramelized Shallot Baked Potatoes


4 medium potatoes

2 shallot onions, thinly sliced

1 1/2 tablespoons salted butter

1 teaspoon olive oil

½ teaspoon salt

½ teaspoon freshly cracked pepper

⅔ cup freshly grated mozzarella cheese

⅓ cup parmesan

1 teaspoons thyme

1 garlic clove, minced

½ cup seasoned panko bread crumbs

⅓ cup sour cream


Preheat the oven to 400 degrees F. Use your hands to cover the potatoes with oil and sprinkle with salt. Wrap each potato in aluminum foil. Roast the potatoes for 50 to 60 minutes, until they are soft enough to cut through.

While the potatoes are roasting, caramelize the shallots. Heat a large pot over low heat and add 1 tablespoon of butter and the olive oil. Add in the shallots with a sprinkle of salt. Cook, stirring occasionally, until the shallot is caramelized. Make sure they are over the lowest heat, so they don’t burn.

Slice the potatoes down the centre and scoop out some potato flesh from the centre creating a boat for the filling. Add butter.

Mix mozzarella, sour cream and a sprinkling of thyme. Filling the potato with the mixture.

Add breadcrumbs and parmesan. place to the oven 5 to 6 minutes until they get brown.

Remove the potatoes and top with the caramelized shallots. Sprinkle on breadcrumbs.