Ingredients
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50
-
4
-
1/2
-
1
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Caramelised Walnut And Onion, This recipe is from the Weekend magazine’s Foodcourt column of this week that’s dedicated to the versatile potato I haven’t yet tried it but it looks so tempting in the picture, I’ll have to try it sooooooooon;), This recipe is from the Weekend magazine’s Foodcourt column of this week that’s dedicated to the versatile potato I haven’t yet tried it but it looks so tempting in the picture, I’ll have to try it sooooooooon;)
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Steps
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1
Done
|
Scrub, Wash and Dry 4 Potatoes. |
|
2
Done
|
Pierce the Potatoes All Over With a Fork. |
|
3
Done
|
Bake in a Moderately Hot Oven For 1 Hour or Until Tender. |
|
4
Done
|
a Good Tip to Keep in Mind Is This:- If You Want to Bake the Potatoes Quickly, Place Them in Salt Water For 15 Minutes Before Baking. |
|
5
Done
|
Pat Them Dry With a Paper Napkin and Then Bake. |
|
6
Done
|
Then, Carefully Chop Off the Top of Each Potato. |
|
7
Done
|
Scoop Out 3/4th of Each Potato, Leaving the Skin as It Is. |
|
8
Done
|
Heat a Pan on Medium Flame. |
|
9
Done
|
Add Butter. |
|
10
Done
|
Allow It to Melt. |
|
11
Done
|
Add Onions, Walnuts and Sugar. |
|
12
Done
|
Stir. |
|
13
Done
|
Cook Over Low Flame Until the Onions Are Soft. |
|
14
Done
|
Add the Scooped Out Potato Pulp to the Walnut Mixture. |
|
15
Done
|
Saute For 2 Minutes. |
