Stuffed French Onion Potatoes

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

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

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