🧅 French Onion Stuffed Potatoes 🥔🧀
Ingredients
For the potatoes:
4 large russet potatoes
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
For the French onion filling:
2 large yellow onions, thinly sliced
2 tbsp butter
1 tsp olive oil
1 tsp sugar (optional, helps caramelize)
½ tsp salt
½ tsp dried thyme
¼ cup beef broth
½ tsp Worcestershire sauce
For the creamy filling:
2 tbsp sour cream
2 tbsp cream cheese, softened
1 cup shredded Gruyère cheese, divided
½ cup shredded mozzarella
¼ tsp garlic powder
Black pepper, to taste
Fresh parsley or thyme, for garnish
Instructions
Bake the potatoes:
Preheat oven to 400°F (200°C). Scrub and dry the potatoes, then prick each several times with a fork. Rub with olive oil and season with salt and pepper.
Place potatoes directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, until tender when pierced with a knife.
Caramelize the onions:
While the potatoes bake, heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and salt.
Cook slowly for 25–35 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Add sugar if desired.
Stir in thyme, beef broth and Worcestershire sauce. Cook for another 2–3 minutes, allowing the liquid to reduce. Remove from heat.
Prepare the potato filling:
Let the baked potatoes cool for about 5 minutes. Cut a slit lengthwise across the top of each potato and gently squeeze the sides to open.
Scoop most of the potato flesh into a bowl, leaving enough potato inside the skins so they remain sturdy.
Mash the potato with sour cream, cream cheese, ½ cup Gruyère, mozzarella, garlic powder and black pepper.
Fold in about ¾ of the caramelized onions.
Stuff and bake:
Spoon the mixture back into the potato skins. Top with the remaining caramelized onions and remaining Gruyère.
Return to the oven and bake at 400°F (200°C) for 10–15 minutes, until the cheese is melted, bubbly and golden.
Garnish with fresh parsley or thyme and serve hot.
⭐ Tip
For an extra French-onion flavor, drizzle a little of the reduced onion cooking liquid over the potatoes before adding the cheese. A sprinkle of crispy fried onions on top is also delicious!
