Crispy Baked Russet Potatoes Stuffed with Creamy Mash, Caramelized Onions, and Melted Gruyère Cheese
French Onion Twice-Baked Potatoes are a comforting and flavorful twist on the classic baked potato. These hearty potatoes are filled with creamy mashed insides, sweet caramelized onions, and rich Gruyère cheese, then baked again until bubbly and golden. With layers of savory-sweet flavor and satisfying textures, this dish makes for an impressive side or a vegetarian main course.
Why You’ll Love This Recipe
- Elevated comfort food: Combines the cozy richness of French onion soup with twice-baked potatoes.
- Perfectly textured: Crispy skins, creamy mash, and gooey cheese make every bite irresistible.
- Impressive presentation: A beautiful dish for dinner parties or holiday meals.
- Vegetarian-friendly: Satisfying and rich without meat.
- Make-ahead option: Can be prepped ahead and baked before serving.
- Customizable: Easily adapted with different cheeses or added ingredients.
- Great use of pantry staples: Uses basic ingredients with gourmet results.
- Rich flavor: Caramelized onions add deep umami and sweetness.
- Ideal for meal prep: Reheats well without losing texture.
- Crowd-pleaser: A hit with kids and adults alike.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
4 large russet potatoes
2 tablespoons olive oil
2 medium yellow onions, thinly sliced
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup sour cream
1/2 cup shredded Gruyère cheese (plus more for topping)
1/4 cup whole milk (or plant-based milk)
1/4 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons chopped chives (for garnish)
Directions
- Preheat oven to 400°F (200°C).
- Wash and dry the potatoes. Pierce each potato several times with a fork, rub with olive oil, and place directly on the oven rack. Bake for 45–50 minutes or until fork-tender.
- Meanwhile, heat butter in a skillet over medium heat. Add sliced onions, salt, and sugar. Cook for 25–30 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
- Remove baked potatoes from the oven and allow them to cool slightly. Slice off the top third of each potato and scoop out most of the insides into a large bowl, leaving a sturdy shell.
- Mash the scooped-out potato with sour cream, milk, garlic powder, salt, pepper, and 1/2 cup shredded Gruyère until smooth and creamy.
- Fold in half of the caramelized onions into the potato mixture.
- Spoon the filling back into the potato shells. Top with the remaining onions and a generous sprinkle of shredded Gruyère.
- Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for 15–20 minutes, until golden and bubbling.
- Garnish with chopped chives and serve hot.
Servings and timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 75 minutes (including caramelizing and baking)
- Total time: 90 minutes
Variations
- Cheese swap: Use Swiss, white cheddar, or provolone in place of Gruyère.
- Add protein: Stir in crumbled bacon, cooked sausage, or shredded rotisserie chicken.
- Herbaceous twist: Add thyme or rosemary for extra depth of flavor.
- Vegan version: Use plant-based butter, sour cream, milk, and cheese alternatives.
- Spicy option: Add a pinch of cayenne pepper or diced jalapeños.
- Garlic-forward: Sauté garlic with the onions for a richer base.
- Mini version: Use smaller potatoes to create appetizer-sized bites.
- Mushroom mix-in: Add sautéed mushrooms to enhance the umami profile.
- Gluten-free friendly: Naturally gluten-free with no substitutions required.
- Creamier version: Add an extra splash of milk for ultra-smooth filling.
Storage/Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: Wrap individually and freeze for up to 1 month. Thaw overnight before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 15–20 minutes, or microwave for 2–3 minutes until warmed through. To retain crispiness, avoid reheating in a covered container.
FAQs
Can I use a different type of potato?
Yes, Yukon Gold or large red potatoes can work, but russets are ideal for their size and fluffy texture.
Do I have to caramelize the onions?
Yes, caramelizing adds the deep, sweet flavor essential to the “French onion” style. Skipping this step would result in a milder taste.
Can I make these ahead of time?
Yes, assemble the potatoes and refrigerate up to 24 hours in advance. Bake just before serving.
What’s the best way to scoop out the potato?
Use a spoon to gently remove the insides, leaving about 1/4 inch of potato around the skin to keep the shell intact.
Is there a lighter alternative to sour cream?
Yes, you can substitute plain Greek yogurt for a lighter but still creamy option.
Can I make this dish vegan?
Yes. Use dairy-free butter, milk, sour cream, and vegan cheese for a fully plant-based version.
What does the sugar do in the onions?
It helps speed up and enhance the caramelization process, balancing the onion’s natural acidity.
Should I cover the potatoes during the second bake?
No, leaving them uncovered helps the cheese melt and brown properly on top.
What can I serve with these potatoes?
They pair well with roasted meats, grilled vegetables, or a green salad for a complete meal.
Can I use pre-shredded cheese?
Yes, but for the best melting quality, shred the cheese fresh from a block if possible.
Conclusion
French Onion Twice-Baked Potatoes bring a luxurious, savory twist to a classic comfort food. With their deeply caramelized onions, creamy mash, and melted Gruyère, these potatoes are perfect for holidays, gatherings, or a cozy night in. Whether served as a side or a satisfying vegetarian main, this dish promises elegance and indulgence in every bite.
Print
French Onion Twice-Baked Potatoes
- Prep Time: 15 mins
- Cook Time: 75 mins
- Total Time: 1 hour 30 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Twice-baked russet potatoes loaded with creamy mashed potato, sweet caramelized onions, and melty Gruyère cheese, finished with fresh chives for a French onion-inspired comfort dish.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 2 medium yellow onions, thinly sliced
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup sour cream
- 1/2 cup shredded Gruyère cheese (plus more for topping)
- 1/4 cup whole milk (or plant-based milk)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons chopped chives (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Wash and dry the potatoes. Pierce each a few times with a fork, rub with olive oil, and place directly on the oven rack. Bake for 45–50 minutes or until tender.
- While potatoes bake, heat butter in a skillet over medium heat. Add onions, salt, and sugar. Cook slowly for 25–30 minutes, stirring occasionally, until deeply caramelized.
- Remove potatoes from oven and let cool slightly. Slice off the tops and scoop out most of the insides into a bowl, leaving a shell.
- Mash the scooped potato with sour cream, milk, garlic powder, salt, pepper, and 1/2 cup shredded Gruyère until creamy and smooth.
- Fold in half of the caramelized onions.
- Spoon the mixture back into the potato shells. Top with remaining caramelized onions and more shredded Gruyère.
- Return to the oven and bake for 15–20 minutes, until golden and bubbling.
- Garnish with chopped chives and serve hot.
Notes
- Use plant-based milk and sour cream for a vegetarian-friendly or lactose-reduced version.
- Make the caramelized onions ahead of time to save time during prep.
- Yukon Gold potatoes can be used for a creamier texture, but russets give the best structure for stuffing.
- Top with crispy onions or a drizzle of balsamic glaze for added depth.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 360
- Sugar: 5g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg
Your email address will not be published. Required fields are marked *