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Tennessee recipes

with Caramelized Onions Makes six servings 12 small red potatoes 1 heaping tablespoon sour cream Salt and black pepper to taste 1-1/2 cups yellow onions, julienned 2 tablespoons olive oil

Place potatoes in a large pot of salted water. Bring to a boil and cook 25 minutes or until tender. Drain and cool completely. Meanwhile, cook onions in oil in a sauté pan over medium heat for 20 minutes or until caramelized. Stir occasionally. Cut potatoes in half and scoop out pulp with a melon baller, leaving a sturdy wall. Mash potato pulp and fold in sour cream, salt and pepper. Fill potatoes with mixture and top with onions. Serve room temperature. Note: To serve hot, place in 350-degree oven for 10 minutes and serve immediately.