French onion stuffed potatoes combine the rich, savory flavors of French onion soup with the comforting goodness of baked potatoes. This indulgent dish is perfect as a hearty side or a satisfying main course for any occasion.
Why You’ll Love This Recipe
- Rich and Flavorful: Caramelized onions and melted cheese create a deliciously savory filling.
- Comfort Food Favorite: A warm, satisfying dish that’s perfect for cooler weather.
- Versatile: Great as a side dish or a standalone meal with a simple salad.
- Easy to Make: Simple ingredients come together for a gourmet result.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet potatoes
- Yellow onions, thinly sliced
- Butter
- Olive oil
- Garlic, minced
- Beef or vegetable broth
- Fresh thyme
- Gruyère or Swiss cheese, shredded
- Salt and pepper
- Optional: Chopped parsley for garnish
Directions
- Bake the Potatoes:
- Preheat your oven to 400°F (200°C).
- Wash and dry the potatoes, then pierce them with a fork.
- Bake directly on the oven rack or on a baking sheet for 45-60 minutes, or until tender.
- Caramelize the Onions:
- Heat butter and olive oil in a skillet over medium heat.
- Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until golden brown and caramelized.
- Add the garlic and thyme during the last 5 minutes of cooking. Deglaze the pan with a splash of broth, scraping up any browned bits. Season with salt and pepper to taste.
- Prepare the Potatoes:
- Remove the baked potatoes from the oven and let them cool slightly.
- Slice off the top of each potato and carefully scoop out the insides, leaving a thin shell.
- Mash the scooped potato with a bit of butter, salt, and pepper.
- Stuff the Potatoes:
- Mix the mashed potato with the caramelized onions and half of the shredded cheese.
- Spoon the mixture back into the potato shells, mounding it slightly.
- Top and Bake:
- Sprinkle the remaining cheese on top of the stuffed potatoes.
- Return to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Sprinkle with chopped parsley if desired and serve hot.
Servings and Timing
- Servings: 4 stuffed potatoes
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
Variations
- Add Protein: Mix in cooked bacon, shredded chicken, or sautéed mushrooms for added heartiness.
- Cheese Substitutes: Use cheddar, mozzarella, or a mix of your favorite cheeses instead of Gruyère.
- Vegetarian Version: Use vegetable broth instead of beef broth.
- Herbaceous Twist: Add chopped rosemary or sage for an extra layer of flavor.
- Creamy Touch: Stir in a dollop of sour cream or cream cheese to the potato mixture for added creaminess.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes or microwave in 30-second intervals until warmed through.
FAQs
Can I use other types of potatoes?
Yes, Yukon Gold potatoes or sweet potatoes can work, but russets are ideal for their size and fluffiness.
How do I make this dish ahead of time?
Assemble the stuffed potatoes and refrigerate them uncooked. Bake them just before serving.
Can I caramelize the onions faster?
Caramelizing onions requires time for the best flavor, but you can cook them over slightly higher heat and stir more frequently to speed up the process.
What can I serve with these potatoes?
Pair them with a simple salad, roasted vegetables, or grilled meats for a complete meal.
Can I freeze stuffed potatoes?
Yes, freeze them unbaked in an airtight container. Thaw in the refrigerator overnight and bake as directed.
How do I get perfectly caramelized onions?
Cook the onions low and slow, stirring occasionally, and deglaze the pan as needed to prevent sticking.
What’s the best way to scoop out the potatoes?
Use a small spoon or melon baller, and be gentle to avoid tearing the potato shell.
Can I add breadcrumbs for a crunchy topping?
Yes, sprinkle seasoned breadcrumbs over the cheese before baking for extra texture.
Are these gluten-free?
Yes, this recipe is naturally gluten-free if you use gluten-free broth.
Can I make mini stuffed potatoes?
Yes, use smaller potatoes for bite-sized versions—perfect for appetizers or parties.
Conclusion
French onion stuffed potatoes are a comforting and flavorful twist on two classic dishes. With their caramelized onion filling, melted cheese, and perfectly baked potato base, they’re sure to impress at any table. Whether you’re serving them as a hearty side or a satisfying main, these stuffed potatoes are guaranteed to become a favorite. Try them today and savor the delicious fusion of flavors!
Print
French Onion Stuffed Potatoes
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish, Main Course
- Method: Baking
- Cuisine: French-Inspired
Description
These French Onion Stuffed Potatoes combine the comforting flavors of caramelized onions, gooey cheese, and perfectly baked potatoes. A hearty side dish or light main course, they’re a showstopper for any meal.
Ingredients
- For the Potatoes:
- 4 large russet potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the French Onion Filling:
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon sugar (optional, for faster caramelization)
- 1/4 cup beef broth (or vegetable broth for a vegetarian version)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- For the Topping:
- 1 cup shredded Gruyere or Swiss cheese (substitute mozzarella if needed)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Bake the Potatoes:
- Preheat your oven to 400°F (200°C).
- Poke a few holes in each potato with a fork, rub them with olive oil, and season with salt and pepper.
- Place the potatoes directly on the oven rack and bake for 50–60 minutes, or until tender when pierced with a fork.
- Caramelize the Onions:
- While the potatoes bake, heat the butter and olive oil in a large skillet over medium heat.
- Add the sliced onions, salt, and sugar (if using). Cook, stirring frequently, for 25–30 minutes until the onions are golden and caramelized. Reduce the heat if they start to brown too quickly.
- Stir in the broth, thyme, and garlic powder. Simmer for 2–3 minutes until the liquid is mostly absorbed. Remove from heat.
- Prepare the Potatoes:
- Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out most of the flesh, leaving a thin shell.
- Mash the scooped-out potato in a bowl and mix it with half of the caramelized onions and a handful of cheese. Season with additional salt and pepper to taste.
- Stuff the Potatoes:
- Fill each potato shell with the onion-potato mixture, mounding it slightly. Top with the remaining caramelized onions and a generous sprinkle of cheese.
- Broil to Perfection:
- Place the stuffed potatoes on a baking sheet and broil on high for 3–5 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Garnish with chopped parsley, if desired, and serve warm.
Notes
- For a deeper onion flavor, add a splash of Worcestershire sauce to the caramelized onions.
- To save time, bake the potatoes and caramelize the onions in advance, then assemble and broil when ready to serve.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.