Recipe - Potato Onion Pudding

2 2/3 Idaho baking potatos
2/3 tablespoon Butter (unsalted)
1 1/3 cup Onion (chopped)
One half cup Mozzarella Cheese (Lowfat)
1/3 cup Skim Milk
1 1/3 tablespoon Chicken Stock
1 Egg
3/16 teaspoon Back pepper (Fresh ground)
3/16 teaspoon Salt

1. Preheat the oven to 400 degrees. Wash the potatoes and prick several
times with a sharp meat fork. Bake in the centre of the oven for 50 to 60
minutes or until soft. Remove from the oven, split in half, and scrape the
potato pulp into a bowl.

2. While the potatoes are baking, melt the butter in a 12inch skillet or
saute pan over mediumhigh heat. Add the onions and saute, stirring
frequently, for 20 minutes or until the onions are well browned and
caramelized. Set aside.

3. Lower the oven temperature to 375 degrees. combine the potato pulp and
browned onions with the remaining ingredients. Beat until smooth with a
hand mixer or in a food processor fitted with the steel blade. If you're
using a food processor, do not add the onions until the other ingredients
are smooth, then add them and pulse on and off to incorporate without
pureeing them. Scrape the mixture into a lightly oiled 8 by 8inch baking
dish or a 6cup souffle dish.

4. Bake in the centre of the oven for 30 minutes or until the pudding is
slightly puffed and browned. Serve immediately.

NOTE: The pudding can be prepared through step 3 up to two days in advance
and kept refrigherated, thightly covered with plastic wrap. Either allow it
to reach room temperature or add five minutes to the baking time

Gazelle, p. 189190.

Posted to MMRecipes Digest V4 #081 by David Tuttle
dstuttle@pop.eclec.com on Mar 21, 1997