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Ingredients:
- 4 large russet potatoes
- 6 ounces of shredded Gruyere cheese
- 3 white onions, sliced
- ½ cup beef broth
- ½ cup white wine
- 4 tbsp unsalted butter
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375*
- Spray a baking sheet with non-stick spray
- Bake the potatoes and allow to cool
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