Caramelized Onion Baked Potatoes

Ingredients

• 4 large potatoes – I used Russet
• 3 large yellow onions
• 1 wheel of Boursin cheese
• 1 cup frozen spinach
• 1 head of garlic
• 1 tsp turmeric
• 1 tsp paprika
• 1 Tbsp oregano
• 1 tsp coarse sea salt
• olive oil
• green onion

Directions

Wash the potatoes and prick with a fork or knife. Coat each potato in olive oil and coarse sea salt. Place on a wire rack on top of a cookie sheet.

Slice the onions into half moons and drizzle with olive oil in a cake pan. Toss with turmeric, paprika, and a pinch of salt. Chop the top off a bulb of garlic and top with a drizzle of olive oil. Cover the entire dish with foil.

Bake the potatoes and onions at the same time in a 400 degree oven for 1-1.5 hours. Make sure to remove the onions and stir every 20 minutes or so.

Remove the onions from the oven and add one wheel of Boursin cheese and a tablespoon of dried oregano. Squeeze the roasted garlic out of the husks and add to the pan. Add defrosted spinach. Mix together until the cheese is melted.

Slice the top off each potato and scoop out the insides, adding to the onion mixture. Combine until there are no large pieces of potato. Scoop back into the potato skins until they are piled twice as high. Top with green onion and serve.

** Serves four

Wine Pairing Suggestion

Block 67 Sauvignon Blanc