FRENCH ONION STUFFED POTATOES
French Onion Stuffed Potatoes combine creamy mashed potatoes, caramelized onions, and melted cheese for a rich, comforting dish.
Ingredients
- 4 large russet potatoes
- 2 tablespoon butter
- 2 large onions, thinly sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup beef broth
- 1 cup shredded Gruyère cheese
- ½ cup sour cream
- ¼ cup Parmesan cheese, grated
- Fresh thyme for garnish (optional)
- Salt and pepper to taste
Instructions
- Bake the Potatoes:Preheat oven to 400°F (200°C). Wash and dry the potatoes, then pierce them with a fork. Bake directly on the oven rack for 50-60 minutes until tender. Let cool slightly.
- Caramelize the Onions:While the potatoes bake, heat butter and olive oil in a skillet over medium heat. Add onions and cook, stirring occasionally, for 15-20 minutes until golden and caramelized. Add garlic and cook for 1-2 minutes. Pour in beef broth and simmer until the liquid reduces.
- Prepare the Filling:Slice the top off each potato and scoop out the flesh into a bowl, leaving a shell. Mash the potato flesh with sour cream, half the Gruyère cheese, and Parmesan. Fold in the caramelized onions. Season with salt and pepper.
- Stuff and Bake:Fill each potato shell with the mixture, mounding slightly. Top with remaining Gruyère cheese. Place on a baking sheet and return to the oven for 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh thyme if desired and serve warm.
Notes
- Make Ahead:
Prepare the filling ahead of time and refrigerate. When ready to serve, bake the potatoes and stuff them with the pre-made filling. - Customizing the Flavor:
Add cooked bacon or shredded chicken for extra protein. Swap Gruyère for mozzarella or cheddar if preferred. - Serving Suggestions:
Serve these stuffed potatoes with a crisp green salad or roasted vegetables for a complete meal. - Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.