Ingredients
4 large russet potatoes
6 ounces grated cheese
3 white onions, sliced
½ cup beef broth
½ cup of white wine
4 tablespoons unsalted butter
Salt and pepper to taste
Instructions
Preheat oven to 375*
Spray a baking sheet with nonstick spray
Boil the potatoes and let cool
Once cooled, hollow out an oval potato shape in the center of each potato
Place the hollowed portions in a bowl and mash well with a potato masher
Add the butter to a skillet that is set over medium heat
When the butter is melted, add the chopped onions