🧅 Best French Onion Stuffed Potatoes: The Ultimate Comfort Food Twist
If you love the warm, cheesy decadence of French onion soup and the hearty satisfaction of baked potatoes, this recipe is about to become your new favorite comfort food. French Onion Stuffed Potatoes take everything you adore about these two classics and bring them together in one irresistible dish—creamy, savory, cheesy, and beautifully golden on top.
This is more than just a side dish. It’s a show-stopper. It’s rich, cozy, and elegant enough to serve for a special occasion, but simple enough to whip up on a cold weeknight. Whether you’re cooking for guests, family, or just yourself (yes, you deserve this), these stuffed potatoes never disappoint.
🛒 Ingredients You’ll Need
4 large Russet potatoes, scrubbed and dried
2 tablespoons butter or olive oil
2 large yellow onions, thinly sliced
1 teaspoon sugar (optional, helps caramelize)
1 teaspoon fresh thyme or ½ tsp dried
½ teaspoon salt
¼ teaspoon black pepper
½ cup sour cream or Greek yogurt
½ cup shredded Gruyère cheese (or Swiss)
Optional: A splash of beef broth or Worcestershire sauce for extra depth
Extra cheese for topping
🔪 How to Make French Onion Stuffed Potatoes
1. Bake the Potatoes
Preheat oven to 400°F (200°C).
Pierce each potato a few times with a fork, rub with a little olive oil, and bake directly on the oven rack or on a baking sheet for 45–60 minutes, until tender. Let cool slightly.
2. Caramelize the Onions
While the potatoes bake, heat butter or oil in a skillet over medium-low heat. Add onions, sugar, salt, pepper, and thyme. Cook slowly for 25–30 minutes, stirring occasionally, until the onions are deeply golden and caramelized. For deeper flavor, stir in a splash of Worcestershire sauce or beef broth in the last few minutes.
3. Scoop and Mix the Filling
Slice baked potatoes in half lengthwise. Carefully scoop out most of the inside, leaving a sturdy shell.
In a mixing bowl, combine the scooped-out potato, caramelized onions, sour cream, and shredded cheese. Mash and mix until creamy. Adjust seasoning to taste.
4. Stuff and Bake Again
Spoon the filling back into the potato skins and top with more shredded cheese. Return to the oven and bake at 375°F (190°C) for 15–20 minutes, or until the tops are golden and bubbling.
🌟 Tips & Variations
Make it a meal: Add cooked bacon, shredded rotisserie chicken, or sautéed mushrooms to the filling for a heartier option.
Cheese swap: Try mozzarella, provolone, or a mix of Gruyère and cheddar for variety.
Time-saver: Caramelize onions in advance and store them in the fridge for up to 5 days.
Vegetarian-friendly: Use vegetable broth instead of beef broth for added richness without meat.
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