french onion stuffed potatoes

French onion stuffed potatoes are a decadent and savory dish that combines the rich, savory flavors of French onion soup with the comforting, hearty appeal of baked potatoes. Caramelized onions, melted cheese, and tender potato flesh come together to create a flavorful filling, making these stuffed potatoes the perfect side dish or even a main course.

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Ingredients

For the Stuffed Potatoes:

• 4 large russet potatoes
• 1 tablespoon olive oil
• 2 large onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 teaspoon sugar (optional, for caramelization)
• 1 teaspoon salt, divided
• ½ teaspoon freshly ground black pepper
• 1 teaspoon thyme leaves (fresh or dried)
• 1 teaspoon garlic powder
• 1 cup beef broth (or vegetable broth for a vegetarian version)
• 1 cup grated Gruyère cheese (or Swiss cheese)
• ½ cup sour cream (optional, for extra creaminess)
• 2 tablespoons chopped fresh parsley (for garnish)
• Extra shredded cheese for topping (optional)

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Equipment Needed

• Oven
• Baking sheet
• Skillet or sauté pan
• Knife and cutting board
• Spoon or melon baller
• Aluminum foil (optional for wrapping potatoes)
• Grater for cheese

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Method

Step 1: Prepare the Potatoes

1. Bake the Potatoes:
   • Preheat your oven to 400°F (200°C).
   • Scrub the potatoes clean and prick them a few times with a fork to allow steam to escape.
   • Rub the potatoes with a little olive oil and sprinkle with a pinch of salt.
   • Place the potatoes directly on the oven rack or on a baking sheet and bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
2. Cool Slightly:
   • Once the potatoes are done, remove them from the oven and let them cool for 5-10 minutes, just enough to handle them comfortably.

Step 2: Caramelize the Onions

1. Cook the Onions:
   • While the potatoes are baking, heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add the thinly sliced onions and sprinkle them with 1 teaspoon of salt and 1 teaspoon of sugar (optional for caramelization). Stir occasionally to prevent burning.
   • Cook the onions for 20-30 minutes, stirring often, until they are golden brown, soft, and caramelized. If the onions start to stick to the pan, add a little splash of broth or water to loosen them.
2. Deglaze the Pan:
   • Once the onions are caramelized, pour in the beef broth (or vegetable broth) and scrape the bottom of the pan to release any flavorful bits. Let it simmer for about 5 minutes until the broth reduces slightly and becomes a syrupy consistency. Add the thyme leaves and garlic powder. Stir to combine and remove from heat.

Step 3: Prepare the Potato Filling

1. Scoop Out the Potatoes:
   • Once the potatoes are cool enough to handle, carefully slice them in half lengthwise.
   • Using a spoon or melon baller, gently scoop out most of the flesh from each potato half, leaving about ¼-inch of the potato on the skin. Reserve the scooped-out potato flesh for the filling.
2. Mash the Potato Flesh:
   • Place the scooped-out potato flesh into a large mixing bowl. Use a fork or potato masher to mash it up. You can also add a little sour cream if you want a creamier filling.
   • Season the mashed potato with black pepper and taste to adjust salt if necessary.

Step 4: Combine the Filling

1. Mix the Caramelized Onions:
   • Stir the caramelized onions and broth mixture into the mashed potato mixture.
   • Add about ½ cup of grated Gruyère cheese (or Swiss cheese) and stir until well combined. This will add creaminess and flavor to the filling.
2. Fill the Potatoes:
   • Spoon the onion and potato mixture back into the potato skins, pressing it down gently to pack the filling in.
   • Sprinkle extra shredded cheese on top for a cheesy crust (optional).

Step 5: Bake the Stuffed Potatoes

1. Bake Again:
   • Place the stuffed potatoes on a baking sheet and return them to the oven at 375°F (190°C).
   • Bake for 15-20 minutes, or until the tops are golden brown and the cheese is melted and bubbly.

Step 6: Serve and Garnish

1. Garnish:
   • Once the potatoes are baked and golden, remove them from the oven and let them cool for a few minutes.
   • Garnish with freshly chopped parsley for color and added freshness.
2. Serve:
   • Serve the French onion stuffed potatoes warm. They make an excellent side dish for a hearty steak, roasted chicken, or as a main course with a light salad.

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Notes and Tips

• Potato Variety: Russet potatoes are ideal for this dish due to their fluffy texture, which makes them perfect for mashing. However, you can use other potato varieties like Yukon Golds for a creamier texture.
• Cheese Options: Gruyère is traditional in French onion soup and adds a nutty, savory flavor, but feel free to use any cheese you like. Swiss cheese, cheddar, or even a mix of cheeses will work well.
• Make-Ahead: You can make the caramelized onions and potato filling ahead of time. Assemble the stuffed potatoes and store them in the fridge until ready to bake. When ready, bake them as directed, adding a few extra minutes if baking from the fridge.
• Vegetarian Version: If you want a vegetarian version, simply swap the beef broth for vegetable broth, and you’re good to go!
• Add Meat: For a more substantial dish, you can add cooked bacon, sausage, or ground beef to the filling for extra protein.
• Garnish Ideas: Top with a little extra melted cheese or crispy fried onions for added crunch and flavor.

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Conclusion

French onion stuffed potatoes are a comforting, savory, and indulgent dish that combines the best of French onion soup and baked potatoes. The caramelized onions and melty cheese create a rich and flavorful filling that perfectly complements the soft, fluffy potatoes. Whether served as a side or a main, this dish is sure to be a crowd-pleaser and will leave everyone asking for seconds. Enjoy!