French onion soup is a beloved comfort food, but have you ever thought of combining those rich, savory flavors with the heartiness of baked potatoes? This French Onion Stuffed Potatoes recipe does just that, offering a comforting dish that’s both flavorful and filling. The creamy potato filling, combined with caramelized onions, sour cream, and Gruyère cheese, creates a dish that’s a true crowd-pleaser. Perfect for a family dinner or as a side dish at a special occasion, these stuffed potatoes are guaranteed to impress.
Ingredients:
For the Potatoes:
4 large Russet potatoes
2 tablespoons olive oil
1 teaspoon sea salt
For the French Onion Filling:
2 tablespoons butter
2 large yellow onions, thinly sliced
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 cup beef broth (or vegetable broth for a vegetarian option)
1/2 cup sour cream
1/2 cup shredded Gruyère cheese (plus extra for topping)
Fresh parsley or thyme, for garnish
Instructions:
Step 1: Bake the Potatoes
Preheat your oven to 400°F (200°C).
Scrub the Russet potatoes clean and pat them dry with a paper towel.
Rub each potato with olive oil and sprinkle with sea salt.
Place the potatoes on a baking sheet and bake for 45–60 minutes or until they are tender when pierced with a fork.
Step 2: Caramelize the Onions
While the potatoes are baking, melt butter in a large skillet over medium heat.
Add the sliced onions, sugar, salt, and thyme. Cook, stirring occasionally, for about 20–25 minutes, until the onions are golden and caramelized.
Stir in the garlic and cook for another minute.
Add the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes, then remove the skillet from the heat.
Step 3: Prepare the Filling
Once the potatoes are done, remove them from the oven and let them cool slightly. Slice each potato lengthwise and scoop out the flesh, leaving a 1/4-inch shell.
In a mixing bowl, combine the scooped potato flesh, sour cream, caramelized onions, and Gruyère cheese. Mix well until smooth and creamy.
Step 4: Stuff the Potatoes
Spoon the creamy onion and potato mixture back into the potato skins, mounding it slightly.
Top each stuffed potato with additional shredded Gruyère cheese.
Step 5: Broil and Serve
Place the stuffed potatoes on a baking sheet and broil in the oven for 2–3 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley or thyme and serve immediately.
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