Description
French Onion Stuffed Potatoes combine the savory flavors of French onion soup with the comforting texture of baked potatoes. This delicious dish is made by scooping out baked potato flesh and mixing it with a rich, creamy French onion filling, then stuffing it back into the potato skins and baking until golden and bubbling. Topped with melted cheese, these stuffed potatoes offer the perfect balance of creamy, cheesy, and savory goodness. Whether served as a side dish or a hearty main course, French Onion Stuffed Potatoes will satisfy your cravings with every bite.
Ingredients
Scale
- 4 large russet potatoes
- 2 tablespoons olive oil
- 2 medium yellow onions, thinly sliced
- 2 tablespoons butter
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or fresh thyme if preferred)
- 1/2 cup sour cream
- 1/2 cup shredded Gruyère cheese (or Swiss cheese)
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Ingredient Highlights
- Russet Potatoes: Russet potatoes are perfect for baking and stuffing, offering a fluffy interior and sturdy skin.
- Caramelized Onions: Sweet and savory caramelized onions give these potatoes their French onion flavor.
- Sour Cream: Adds creaminess to the filling, enhancing the rich texture of the dish.
- Cheese: The combination of Gruyère and cheddar provides a balance of creamy meltiness and sharp flavor.
- Herbs and Seasoning: Thyme and garlic powder bring an aromatic depth, while salt and pepper add balance.
Instructions
Prepare the Potatoes:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes well, then pierce each one several times with a fork.
- Bake the Potatoes: Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-50 minutes, or until tender when pierced with a fork. Remove from the oven and let them cool for a few minutes.
Prepare the French Onion Filling:
- Caramelize the Onions: While the potatoes are baking, melt the butter in a large skillet over medium heat. Add the sliced onions, sugar, and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes, until the onions are soft and caramelized. Add garlic powder and dried thyme, and cook for another 2 minutes. Remove from heat and set aside.
- Mash the Potatoes: Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh, leaving about 1/4 inch of potato around the edges to form a shell. Place the scooped-out potato in a bowl.
- Mix the Filling: Mash the potato flesh with a fork or potato masher. Stir in the sour cream, caramelized onions, and half of the shredded cheese. Season with salt and pepper to taste.
Stuff and Bake the Potatoes:
- Stuff the Potatoes: Spoon the potato and onion mixture back into the potato skins, packing the filling gently.
- Top with Cheese: Sprinkle the remaining cheese on top of each stuffed potato.
- Bake: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly, and the tops are golden brown.
- Garnish and Serve: Remove from the oven and garnish with fresh chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 350-400 kcal
- Fat: 20g
- Carbohydrates: 45g
- Protein: 6g