Ingredients
4 Russet Potatoes
2 teaspoons Canola Oil
1 Yellow Onion, Chopped
2 teaspoons Kosher Salt
1/4 cups Balsamic Vinegar
3 Tablespoons Butter
1/4 cups Milk
1- 1/2 cup Grated Sharp Cheddar Cheese, Divided
Fresh Chives, For Garnish
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
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preheat oven to 400 f. scrub the outside of the potatoes and pierce with a fork several times each. place in the oven (on the rack or on a baking sheet) and bake for 1 hour. while potatoes are baking heat oil in a medium saucepan over medium heat. add onions and cook for 20 minutes stirring often. onions should turn golden but not brown. after 20 minutes add 1 teaspoon of salt and vinegar. cook for 30 to 40 minutes longer on a low heat. set aside. when potatoes are done, remove them from the oven and let them sit until cool enough to handle. cut off the top third of each potato and scoop the inside flesh into a medium bowl (leaving some on the sides to hold skin upright). add butter, milk and 1 teaspoon of salt into the bowl with the potato flesh. beat with a mixer until smooth and creamy. stir in 1 cup of cheddar and onions. evenly, transfer potato mixture back into skins and top each with remaining 1/2 cup of shredded cheese. reduce oven heat to 375 f. place potatoes on a cooking sheet and bake for 20 minutes. garnish with fresh chives.