Serves: 6
Total Calories: 95

3 large Walla Walla sweet onions
3 - 4 medium russet potatoes
2 tablespoons vegetable oil
1/8 teaspoon pepper

In a 5- to 6-quart Dutch oven, combine mushrooms, shallots, and 1/2 cup water. Cover and cook on high heat, stirring often, for approximately 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, celery, zucchini, carrots, thyme, rosemary, and bay leaves; bring to a boil. Halve each onion lengthwise through the top and root, then skin, peeling away any slippery membrane. Dig into center of each half with a metal spoon, and scoop out flesh, leaving a 1/2-inch-thick shell. Chop enough of the inner flesh to measure 2 cups and set aside. Scrub potatoes and cut enough of the potatoes into 1/4- to 1/2-inch dices to make 4 cups. Heat oil in large skillet, adding chopped onion, potatoes, salt and pepper. Sauté over medium-high heat, stirring occasionally, about 5 minutes until onion begins to soften.

Arrange 6 scooped-out halves in large greased baking dish. Spoon about 1/2 cup of potato mixture into the onion shells, then arrange remaining potato mixture all around them in a layer no deeper than 1 inch. Bake in 375° oven for 1 hour, until potatoes are thoroughly cooked and deeply browned.

Nutritional Facts:

Serves: 6
Total Calories: 95
Calories from Fat: 40

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