French Onion Stuffed Potatoes
- These French onion stuffed potatoes combine the rich, caramelized flavors of French onion soup with crispy potato shells.
- Filled with sweet caramelized onions and topped with gooey cheese, they’re perfect as a side dish or hearty main course.
- A comforting, impressive dish that’s surprisingly simple to prepare.
- Prep Time: 20
- Cook Time: 80
- Total Time: 1 hour 40 minutes
- Yield: 8 potato halves (4 servings) 1x
- Category: Dinner
- Method: Baking
- Cuisine: French-American Fusion
Ingredients
Scale
- 4 large russet potatoes
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, plus extra for rubbing potatoes
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves, for garnish
- 2 cloves garlic, minced (optional)
- 1/4 cup beef broth (optional)
- 1 teaspoon Worcestershire sauce (optional)
- 1/4 cup sour cream (optional)
Instructions
- Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Scrub potatoes, pierce several times with a fork, rub with olive oil and a pinch of salt.
- Bake potatoes directly on oven rack for 45-60 minutes until tender when pierced with a knife.
- While potatoes bake, heat butter and oil in a large skillet over medium-low heat.
- Add sliced onions and cook slowly, stirring occasionally, for 15-20 minutes until deeply golden and caramelized.
- Season onions with salt and pepper. Add minced garlic in the last 2 minutes if using.
- For more flavor, add beef broth and Worcestershire sauce to deglaze the pan, cooking until liquid evaporates.
- When potatoes are done, let cool slightly until you can handle them.
- Slice each potato in half lengthwise and carefully scoop out the flesh, leaving a 1/4-inch rim to create shells.
- Place potato flesh in a bowl and mix with 3/4 of the caramelized onions, half of both cheeses, and sour cream if using.
- Season the filling mixture with salt and pepper to taste.
- Divide the filling evenly among the potato shells, mounding slightly.
- Top with remaining onions and cheese.
- Return to oven and bake for 20-25 minutes until cheese is melted and golden.
- Garnish with fresh thyme leaves before serving.
Notes
- For the best caramelized onions, cook them low and slow – patience is key.
- Make ahead option: Prepare through assembly, refrigerate for up to 24 hours, then bake before serving.
- For a more authentic French onion flavor, substitute some or all of the mozzarella with gruyère cheese.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 serving (2 potato halves)
- Calories: 320
- Sugar: 4
- Sodium: 380
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 4
- Protein: 10
- Cholesterol: 25
Keywords: French onion stuffed potatoes, French onion soup, stuffed potatoes, onion recipes, comfort side dishes, cheese potatoes