Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 2/3 Idaho baking potatos
2/3 tb Butter (unsalted)
1 1/3 c Onion (chopped)
1/2 c Mozzarella Cheese (Low-fat)
1/3 c Skim Milk
1 1/3 tb Chicken Stock
1 Egg
3/16 ts Back pepper (Fresh ground)
3/16 ts Salt

1. Preheat the oven to 400 degrees. Wash the potatoes and prick
several times with a sharp meat fork. Bake in the centre of the oven
for 50 to 60 minutes or until soft. Remove from the oven, split in
half, and scrape the potato pulp into a bowl.

2. While the potatoes are baking, melt the butter in a 12-inch
skillet or saute pan over medium-high heat. Add the onions and saute,
stirring frequently, for 20 minutes or until the onions are well
browned and caramelized. Set aside.

3. Lower the oven temperature to 375 degrees. combine the potato pulp
and browned onions with the remaining ingredients. Beat until smooth
with a hand mixer or in a food processor fitted with the steel blade.
If you're using a food processor, do not add the onions until the
other ingredients are smooth, then add them and pulse on and off to
incorporate without pureeing them. Scrape the mixture into a lightly
oiled 8- by 8-inch baking dish or a 6-cup souffle dish.

4. Bake in the centre of the oven for 30 minutes or until the pudding
is slightly puffed and browned. Serve immediately.

NOTE: The pudding can be prepared through step 3 up to two days in
advance and kept refrigherated, thightly covered with plastic wrap.
Either allow it to reach room temperature or add five minutes to the
baking time

Gazelle, p. 189-190.

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