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Twice Baked Potatoes with Cheddar and Caramelized Onions

Ingredients (serves 4)

• 4 Russet potatoes
• 1 medium yellow onion, chopped
• 2 teaspoons canola oil
• 1/4 cup balsamic vinegar
• 2 teaspoons kosher salt, divided
• 3 tablespoons butter
• 1/4 cup milk
• 1 1/2 cups grated sharp cheddar cheese, divided
•  fresh chives for garnish

Cooking Directions

1. Pre-heat oven to 400 degrees F.
2. Scrub the outside of potatoes and pierce with a fork several times each. Place in oven and bake for 1 hour.
3. While potatoes are baking heat oil in a medium saucepan. Add onions and cook for 20 minutes stirring often. Onions should turn golden but not brown. Add 1 teaspoon of salt and vinegar;  cook for 30 to 40 minutes longer on a low heat. Set aside.
4. When potatoes are done, remove from oven and let sit until cool enough to handle.
5. Cut off the top third of potato and scoop out flesh into a medium bowl (leaving some on the sides to hold skin upright). Add butter, milk and 1 teaspoon of salt. Beat with a mixer until smooth and creamy. Stir in 1 cup of cheddar and onions.
6. Evenly, transfer potato mixture back into skins and top each with remaining 1/2 cup of shredded cheese.
7. Reduce oven heat to 375 degrees F.  Place potatoes on a cooking sheet and bake for 20 minutes.
8. Garnish with fresh chives.

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