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French Onion Twice Baked Potatoes Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

Delicious French Onion Twice Baked Potatoes combine the rich, caramelized flavors of classic French onion soup with creamy, cheesy potato filling. Perfectly baked russet potatoes are scooped and stuffed with a mixture of savory caramelized onions, sour cream, beef broth, and Gruyère cheese, then baked again until golden and bubbly. This comforting dish is an impressive side or a satisfying vegetarian main.

Ingredients

Potatoes

  • 4 large russet potatoes
  • 3 tablespoons olive oil

Caramelized Onion Mixture

  • 1 large yellow onion, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Filling

  • 1 cup sour cream
  • 1/2 cup beef broth
  • 1 cup shredded Gruyère or Swiss cheese, divided

Garnish

  • 1 tablespoon chopped fresh thyme (optional, for garnish)

Instructions

  1. Preheat and bake potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then pierce each several times with a fork. Place them on a baking sheet and bake for approximately 1 hour, or until the potatoes are tender when pierced with a knife. Remove from the oven and let cool slightly to handle.
  2. Caramelize the onions: While the potatoes bake, heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion, butter, sugar, salt, and black pepper. Cook the onions, stirring occasionally, for about 20-25 minutes until they are caramelized, soft, and golden brown. Set aside and reserve a few onions for topping later.
  3. Prepare potato shells and filling: When the potatoes are cool enough to handle, slice each one lengthwise. Carefully scoop out the insides while leaving a small border of potato to maintain the structure of the skins. Place the scooped potato flesh in a large mixing bowl.
  4. Mix filling ingredients: To the mixing bowl, add the caramelized onions (except the reserved ones for topping), sour cream, beef broth, and half of the shredded cheese. Mix thoroughly until the filling is well combined, creamy, and smooth. Taste and adjust seasoning with salt and pepper if necessary.
  5. Fill potato skins: Spoon the prepared filling back evenly into the potato skins, mounding it slightly. Top each filled potato with the remaining shredded cheese and the reserved caramelized onions. Arrange the stuffed potatoes on the baking sheet.
  6. Final bake: Return the baking sheet to the oven and bake for an additional 15-20 minutes. Bake until the cheese is melted, bubbly, and lightly browned. Remove from the oven and, if desired, garnish with fresh chopped thyme before serving.

Notes

  • Russet potatoes work best for baking because of their fluffy interior.
  • Caramelizing the onions slowly is key for developing their rich flavor — don’t rush this step.
  • You can substitute Gruyère with Swiss cheese or even mozzarella for a different twist.
  • For a vegetarian version, substitute beef broth with vegetable broth.
  • Allow potatoes to cool enough before scooping to avoid breaking the skins.
  • These twice baked potatoes make a great side dish for steak or roasted chicken.

Find it online: https://slsrecipes.com/french-onion-twice-baked-potatoes-recipe/