Potatoes

Cup of Yum
1. Preheat the oven to 350° F.
2. Wash each potato well, and prick holes all around the potato (carefully), using a knife or fork.
3. Coat each potato with canola oil and kosher salt and place on a foil-lined cooking sheet. Bake for 1 hour or until potatoes are fork-tender.
4. Remove from oven and let potatoes rest until they are cool enough to handle.

Onions

1. While the potatoes are baking, melt the butter in a large skillet over medium-high heat.
2. Add onions and cook until the onions are browned and tender (approximately 15-20 minutes).
3. In a medium bowl, mix together beef broth and flour. Pour over cooked onions and stir until mixture comes to a boil. Set aside.

Filling

1. Using a sharp knife, slice the top off of each potato (horizontally). You will not be using this part of the potato.
2. Using a spoon, remove the center of each potato and place it into a large mixing bowl. Be very careful not to tear the potato skin of the hollowed out part of the potato. Lay the hollowed-out potato shells on a baking sheet.
3. Add butter, provolone, and ½ cup of the gruyere cheese to the large bowl and mash with the spooned out potato until well mixed.
4. Filled the hollowed-out potato skins with the cheese and potato filling.
5. Top each potato with the onion mixture and the other half of the gruyere cheese. Bake for 15-20 minutes, or until the cheese is melted.