Step 1

Preheat oven to 350*F.

Step 2

Wrap each potato in foil; bake about 1 hour, turning once, until tender.

Step 3

Meanwhile, in a frying pan, melt the butter over medium heat; add the onion and sugar and cook, stirring often, until golden--8-10 minutes.

Step 4

Remove pan from heat; cool for 10 minutes.

Step 5

Meanwhile, in a medium bowl, combine the sour cream with 1 Tbsp of parsely, broth granules, salt, and pepper; set aside.

Step 6

When the potatoes are baked and cool enough to handle, unwrap them and using a knife, split the skin open down long side.

Step 7

Scoop out the pulp, leaving a 1/2" thick shell.

Step 8

Add the potato pulp to the sour cream mixture; mash until smooth.

Step 9

Spoon the mixture back into the potato shells; top with additional sour cream (if using) and the onion mixture.

Step 10

Sprinkle with the remaining 1 Tbsp. parsely.