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French Onion Twice-Baked Potatoes

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  • Author: Emma Delaney
  • 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

Units Scale
  • 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

  1. Preheat oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. Mash the scooped potato with sour cream, milk, garlic powder, salt, pepper, and 1/2 cup shredded Gruyère until creamy and smooth.
  6. Fold in half of the caramelized onions.
  7. Spoon the mixture back into the potato shells. Top with remaining caramelized onions and more shredded Gruyère.
  8. Return to the oven and bake for 15–20 minutes, until golden and bubbling.
  9. 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

Find it online: https://yumrecipesfood.com/french-onion-twice-baked-potatoes/