Robert's Most Yum Twice-Baked Potatoes with Sweet Onion and Fresh Rosemary
Ingredients 3 large Idaho baking potatoes. Bake them or buy them.
1 large sweet onion 3 tablespoons of fresh rosemary (remove the leaves from the rosemary stems and finey mince them using a heavy-duty chef's knife (also known as a French knife or cook's knife; it is usually include in most of the wood block kitchen knife sets). Do not, under any circumstances, use dried rosemary!
2 tablespoons of extra virgin olive oil or other vegetable oil 1 cup of the cheese of your liking (optional). 1 cup of rice milk (you can use other types of milk or water) Kosher coarse salt or sea salt fresh ground black pepper (fgbp)
Procedure Put the baked potatoes into a refrigerator to cool them down to room temperature.
Remove the potatoes from the refrigerator. Cut them into their halves long ways. Use a flatware teaspoon or tablespoon to remove most of the insides of the halved potatoes. Place the potato insides into a mixing bowl. Set the skin halves aside. They will be filled to overflowing yummyness soon.
Cook the diced onion in the oil using medium heat until it is soft, but not browned. Add the cooked onion to the potato insides. Mix well.
Chop the rosemary until it is finely minced. This takes alot of work and it's worth it! Add 3 tablespoons of it to the potato mixture. Add the cheese (optional). Add 1 cup of rice milk. Mix the ingredients well. Add the salt and pepper to taste.
Spoon the potato mixture into the skin halves. Sprinkle paprika over the tops if desired.
Place the six potato halves onto a parchment paper-lined sheet tray. Bake them in a 375 degree (F) oven until they are steaming hot.
To plate Serve them on a plate and garnish with grated cheese (optional), thinly-sliced scallion green portions only or thinly-sliced chives.