French Onion-Stuffed Potatoes

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   ["Preheat oven to 350*F.", "Wrap each potato in foil; bake about 1 hour, turning once, until tender.", "Meanwhile, in a frying pan, melt the butter over medium heat; add the onion and sugar and cook, stirring often, until golden--8-10 minutes.", "Remove pan from heat; cool for 10 minutes.", "Meanwhile, in a medium bowl, combine the sour cream with 1 Tbsp of parsely, broth granules, salt, and pepper; set aside.", "When the potatoes are baked and cool enough to handle, unwrap them and using a knife, split the skin open down long side.", "Scoop out the pulp, leaving a 1/2"" thick shell.", "Add the potato pulp to the sour cream mixture; mash until smooth.", "Spoon the mixture back into the potato shells; top with additional sour cream (if using) and the onion mixture.", "Sprinkle with the remaining 1 Tbsp. parsely."]

* Per serving · 4 servings · Values may vary.

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