Carmelized Onion-Stuffed Baked Potato

Another one from Cooking Light - this one is easy peasy and the perfect side dish for grilled steak or chicken. I was a little leary of the whole microwaving thing...but trust me, 15 minutes for a delicious and gourmet side dish is worth trying it out!

2 medium baked potatoes (about 1 1/2 lbs.)
1/2 cup (2 oz.) shredded Gruyere cheese, divided (I didn't want to fork out the $$ for a cheese I have never tasted so I used Gorgonzola instead...mmmm!)
2 Tbsp. reduced-fat sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 tsp. butter
2 cups vertically sliced red onion
2 tsp. sugar
2 Tbsp. dry sherry (I just omitted this - still was great!)
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1 garlic clove, minced

Pierce potatoes with a fork, arrange on paper towels in microwave and cook on high 10 minutes or until done. Rearranging potatoes after 5 minutes - let stand 5 minutes.

While potatoes are cooking, Melt butter in a medium nonstick skillet over med-high. Add onion and sugar; saute 8 minutes or until browned.

While onion is sauteing, cut each potato in half lengthwise; scoop out pulp, leaving a 1/4 inch-thick shell. Arrange shells on a microwave-safe plate. Combine potato pulp with 1/4 cup cheese, sour cream, salt and pepper. Spoon potato mixture evenly onto shells.

When onions are browned, stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 Tbsp. onion mixture and 1 Tbsp. cheese. Microwave on HIGH 1 minute or until thoroghly heated.