French onion stuffed potatoes are a delicious twist on the classic baked potato. These golden, crispy spuds are filled with caramelized onions, gooey melted cheese, and savory seasonings, creating a dish thatโs hearty, comforting, and full of flavor. Perfect as a side dish or a stand-alone meal, theyโre sure to become a family favorite.
Why Youโll Love This Recipe
- Combines two comfort food classics: French onion soup and baked potatoes.
- Simple to make with a handful of pantry staples.
- Perfect for meal prep and easy to reheat.
- Versatileโworks as a side dish or main course.
- Customizable with your favorite toppings or cheeses.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Large baking potatoes
- Butter
- Yellow onions
- Garlic
- Fresh thyme
- Beef or vegetable broth
- Gruyere or Swiss cheese
- Olive oil
- Salt and pepper
Directions
- Preheat the oven to 400ยฐF (200ยฐC). Wash the potatoes, prick them with a fork, and rub them with olive oil, salt, and pepper. Place them on a baking sheet and bake for 50-60 minutes, or until tender.
- While the potatoes are baking, prepare the filling. Melt butter in a skillet over medium heat. Add sliced onions and cook, stirring occasionally, until golden and caramelized (about 20-25 minutes).
- Add minced garlic and fresh thyme to the onions. Cook for another 2-3 minutes. Deglaze the pan with broth, scraping up any brown bits, and let simmer until most of the liquid is absorbed. Set aside.
- Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the centers, leaving a ยผ-inch shell. Reserve the scooped potato flesh in a bowl.
- Mash the reserved potato flesh with the caramelized onion mixture and half of the cheese. Season with salt and pepper to taste.
- Spoon the filling back into the potato shells, topping with the remaining cheese.
- Return the stuffed potatoes to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve warm, garnished with extra thyme if desired.
Servings and Timing
- Servings: 4 (2 halves per person)
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
Variations
- Protein Boost:ย Add cooked bacon, shredded chicken, or crumbled sausage to the filling.
- Cheese Swap:ย Try cheddar, mozzarella, or a mix of cheeses for a different flavor profile.
- Vegan Option:ย Use vegan butter, dairy-free cheese, and vegetable broth for a plant-based version.
- Herbaceous Twist:ย Add fresh parsley, chives, or rosemary for added flavor.
- Spicy Kick:ย Sprinkle with red chili flakes or drizzle with hot sauce.
Storage/Reheating
- Storage:ย Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating:ย Reheat in the oven at 350ยฐF (175ยฐC) for 15-20 minutes, or until warmed through. You can also microwave them for 1-2 minutes, but the oven will help retain their crisp texture.
- Freezing:ย Freeze stuffed potatoes individually wrapped in foil. Reheat from frozen in the oven at 375ยฐF (190ยฐC) for about 30 minutes.
FAQs
How do I caramelize onions properly?
Cook onions low and slow over medium heat, stirring often, to achieve a rich golden-brown color without burning.
Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes work well and add a naturally sweet flavor to the dish.
Whatโs the best cheese for stuffed potatoes?
Gruyere and Swiss are classics for their melty texture, but cheddar or mozzarella are great options too.
Can I make these ahead of time?
Absolutely! Assemble the stuffed potatoes and refrigerate them for up to 2 days. Bake just before serving.
What can I serve with French onion stuffed potatoes?
Pair them with a crisp salad, grilled chicken, or steak for a complete meal.
Are these gluten-free?
Yes, as long as you use a gluten-free broth.
How do I make them extra crispy?
Brush the potato skins with olive oil before the final bake to get a crispier texture.
Can I add wine to the onion mixture?
Yes, a splash of white wine adds depth to the caramelized onions. Let it cook off before filling the potatoes.
What other herbs work well in this recipe?
Rosemary, parsley, or sage make excellent additions to the filling.
Can I skip the cheese?
Sure, but the cheese adds creaminess and richness. You can substitute it with a dairy-free alternative or skip it entirely for a lighter version.
Conclusion
French onion stuffed potatoes are a mouthwatering dish that blends the best flavors of two comfort food favorites. Whether youโre entertaining guests or preparing a cozy family dinner, this recipe delivers hearty, cheesy goodness with every bite. Try it out, and customize it to suit your taste preferencesโyouโre bound to come back for seconds!
Print
French Onion Stuffed Potatoes
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 4 servings 1x
- Category: Main Course, Side Dish
- Method: Baking, Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian
Description
French Onion Stuffed Potatoes combine the comforting elements of baked potatoes with the rich flavors of French onion soup. This dish features tender baked potatoes filled with caramelized onions and topped with melted Gruyรจre cheese, making it a hearty and satisfying meal.
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 4 medium yellow onions, halved and thinly sliced
- 1/2 teaspoon dried thyme leaves
- 1/2 cup dry sherry or dry white wine
- 1 cup beef broth
- 2 cups Gruyรจre cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Bake the Potatoes:
- Preheat the oven to 375ยฐF (190ยฐC).
- Wash and scrub the russet potatoes. Pierce each potato several times with a fork.
- Place the potatoes directly on the oven rack and bake for approximately 60-75 minutes, or until tender.
- Caramelize the Onions:
- While the potatoes are baking, melt the unsalted butter in a large skillet over medium heat.
- Add the thinly sliced onions to the skillet. Season with kosher salt, freshly ground black pepper, and dried thyme leaves.
- Cook the onions slowly, stirring occasionally, until they become soft and caramelized, achieving a deep golden-brown color. This process may take 25-30 minutes.
- Deglaze the Pan:
- Pour the dry sherry or white wine into the skillet to deglaze, scraping up any browned bits from the bottom.
- Allow the mixture to simmer until the liquid is nearly evaporated.
- Add Beef Broth:
- Add the beef broth to the skillet and bring to a low boil.
- Let the mixture cook until the liquid is almost gone, concentrating the flavors.
- Prepare the Potatoes:
- Once the baked potatoes are cool enough to handle, cut the top third off of each potato.
- Carefully scoop out the flesh into a medium bowl, leaving a thin layer to maintain the potatoโs structure.
- Mix the Filling:
- Add half of the caramelized onion mixture to the scooped-out potato flesh. Stir to combine, creating a cohesive filling.
- Stuff the Potatoes:
- Refill each potato shell with the filling mixture, mounding it slightly.
- Place the stuffed potatoes on a baking sheet.
- Top each potato with the remaining caramelized onions and a generous amount of grated Gruyรจre cheese.
- Bake Again:
- Return the baking sheet to the oven and bake until the cheese has melted and is bubbly, about 10-15 minutes.
- For a more golden top, you can broil on high for an additional 1-2 minutes, keeping a close watch to prevent burning.
- Serve:
- Remove from the oven and let the potatoes cool for a few minutes before serving.
- Enjoy your French Onion Stuffed Potatoes as a hearty main course or a flavorful side dish.
Notes
- Make-Ahead:ย You can prepare the stuffed potatoes up to the final baking step, then refrigerate. When ready to serve, bake in a preheated oven until heated through and the cheese is melted.
- Variations:ย For a vegetarian version, substitute beef broth with vegetable broth. If Gruyรจre cheese is unavailable, Swiss or Emmental cheese are good alternatives.
- Storage:ย Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ยฐF (175ยฐC) until warmed through.
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