Description
These French Onion Twice Baked Potatoes combine the rich, caramelized flavors of French onion soup with the comforting texture of twice baked potatoes. Perfect as a hearty side or a satisfying vegetarian main, these potatoes are filled with a creamy mixture of caramelized onions, sour cream, beef broth, and Gruyère cheese, then baked again until golden and bubbly.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Onions and Seasoning
- 3 tablespoons olive oil
- 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
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then pierce them several times with a fork. Place the potatoes on a baking sheet and bake for 1 hour or until they are tender when pierced with a fork. Remove from the oven and allow them to cool slightly so they are safe to handle.
- Prepare the Onions: While the potatoes bake, heat the olive oil in a large skillet over medium heat. Add the thinly sliced yellow onion along with the butter, sugar, salt, and black pepper. Cook the onions, stirring occasionally, for about 20-25 minutes until they become deeply caramelized and golden brown. Set aside once done.
- Scoop Out the Potatoes: When the potatoes have cooled enough to handle, slice them in half lengthwise. Using a spoon, carefully scoop out the insides of the potatoes into a mixing bowl, leaving a small border of potato inside the skins to maintain their structure.
- Make the Filling: To the bowl with the scooped-out potato, add the caramelized onions (reserve some for topping), sour cream, beef broth, and half of the shredded Gruyère cheese. Mix all ingredients thoroughly until creamy and well-combined. Taste and adjust seasoning with additional salt and pepper if required.
- Stuff and Bake Again: Spoon the prepared filling mixture back into the potato skins, mounding it slightly for a generous fill. Top each stuffed potato with the remaining shredded cheese and the reserved caramelized onions. Arrange the filled potatoes on the baking sheet.
- Bake Until Golden: Place the stuffed potatoes back into the oven and bake for an additional 15-20 minutes until the cheese on top is melted, bubbly, and lightly golden. Once done, optionally garnish each potato with a sprinkle of fresh chopped thyme before serving.
Notes
- Use a fork to pierce the potatoes before baking to allow steam to escape and prevent bursting.
- Caramelizing onions properly requires patience; cook low and slow for best flavor and sweetness.
- Beef broth adds a traditional French onion soup flavor, but vegetable broth can be substituted for a vegetarian version.
- Choose a good melting cheese like Gruyère or Swiss for the perfect topping.
- Allow the potatoes to cool enough before handling to avoid burning your hands.
- Optional garnish of fresh thyme adds a wonderful herbal note but can be skipped if unavailable.
