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Ingredients
4 large russet potatoes
6 ounces of shredded Gruyere cheese
3 white onions, sliced
½ cup beef broth
½ cup white wine
4 tbsp unsalted butter
Salt and pepper to taste
Instructions
Preheat the oven to 375*
Spray a baking sheet with non-stick spray
Bake the potatoes and allow to cool
When cooled, scoop out an oval shape of potatoes from the center of each potato
Place the scooped out portions into a bowl and mash well with a potato masher
Add butter to a skillet that is set on medium heat
