In a microwave-safe mug coated with cooking spray, combine all ingredients.
Microwave, uncovered, on high for 30-40 seconds and stir.
Cook 30-60 seconds longer or until eggs are completely set.
How to ?
Pierce potatoes with a fork; arrange on paper towels in microwave oven.
Microwave at high 10 minutes or until done, rearranging potatoes after 5 minutes.
Let stand 5 minutes.
Cut each potato in half lengthwise; scoop out pulp, leaving a ¼-inch-thick shell.
Combine potato pulp, ¼ cup cheese, sour cream, salt, and pepper.
Spoon potato mixture evenly into shells.
Melt butter in a medium nonstick skillet over medium-high heat.
Add onion and sugar; sauté 8 minutes or until browned.
Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits.
Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon of cheese. Arrange stuffed potato halves on paper towels in microwave oven.
Microwave at high 1 minute or until thoroughly heated.
How to ?
In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
Stir in lemon juice, lemon zest and butter.
Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
Remove from the microwave, and pour into small sterile jars.
Store for up to three weeks in the refrigerator.