Description
This French Onion Twice Baked Potatoes recipe combines the comforting flavors of caramelized onions, rich sour cream, and melty Gruyère cheese stuffed inside crispy baked russet potato skins. It’s a hearty and elegant side dish perfect for a family meal or special occasion.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 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
- 1 tablespoon chopped fresh thyme (optional, for garnish)
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly, then pierce each potato several times with a fork. Place them on a baking sheet and bake for 1 hour or until the potatoes are tender when pierced with a fork. Remove from the oven and allow to cool slightly.
- Prepare the Onions: While the potatoes are baking, heat olive oil in a large skillet over medium heat. Add the thinly sliced onion, butter, sugar, salt, and black pepper. Cook, stirring occasionally, for 20-25 minutes until the onions are caramelized and a rich golden brown. Remove from heat and set aside.
- Scoop Out the Potatoes: Once the potatoes have cooled enough to handle, slice them in half lengthwise. Carefully scoop out the insides, leaving a small border of potato in the skins to help them hold their shape. Place the scooped potato flesh into a mixing bowl.
- Make the Filling: Add the caramelized onions (reserve a few for topping), sour cream, beef broth, and half of the shredded cheese to the bowl with the scooped potato. Mix everything together until well combined and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Stuff and Bake Again: Spoon the creamy filling back into the potato skins, mounding it slightly. Sprinkle the remaining shredded cheese and reserved caramelized onions on top. Arrange the filled potatoes on the baking sheet.
- Bake Until Golden: Bake in the preheated oven for an additional 15-20 minutes, until the cheese is melted, bubbly, and golden. Remove from oven and garnish with chopped fresh thyme if desired. Serve warm.
Notes
- Use russet potatoes as they hold up well for scooping and baking.
- For a vegetarian version, substitute beef broth with vegetable broth.
- You can prepare the caramelized onions up to a day in advance to save time.
- Make sure not to scoop out all the potato flesh to maintain sturdy skins for stuffing.
- Gruyère cheese melts well and provides a nutty flavor, but Swiss cheese is a fine substitute.
- The thyme garnish adds a fresh herbal note but is optional.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-American
