• Cooking Time: 35
• Servings: 2
• 1 large Russet potato
• 1/3 cup chopped onion
• 6 oz. chicken broth
• 1/4 tsp. dried thyme or 1 tsp. fresh
• salt & pepper to taste
• 2 tsp. grated Parmesan cheese

1. Scrub potatoes under cold running water. Peel.
2. Cut potato in half lengthwise on cutting board, cut side down. Cut 1/8-inch thick slices in each potato half, cutting to within 1/4 to 1/2 inch of bottom, but not completely through.
3. Arrange potato halves, cut side up, in a buttered baking dish and set aside.
4. In small skillet over medium heat, heat olive oil and add onion. cook stirring occasionally, until onion is caramelized, about 10 minutes. Spoon onions over potatoes in pan.
5. Pour in chicken stock and add thyme, salt and pepper. Cover with waxed paper and then with foil.
6. Bake in preheated 350-degree oven until tender but not mushy, about 20 to 30 minutes.
7. Remove foil and waxed paper and sprinkle tops of potatoes with Parmesan. Return to oven just until cheese begins to brown, about 5 minutes.

from the Washington State Potato Commission. The original recipe served 12 people, so I cut this back.