If you love the rich, savory flavors of French onion soup and the comforting heartiness of a baked potato, then you’re in for a treat! These French Onion Stuffed Potatoes take everything you love about the classic soup and stuff it into a crispy, golden russet potato for the ultimate side dish or even a main course. With caramelized onions, melted Gruyère cheese, and a creamy potato filling, this dish is pure comfort food heaven.

Why You’ll Love This Recipe

This recipe is perfect for anyone who loves warm, cheesy, and flavorful dishes. Whether you’re hosting a dinner party, looking for a satisfying weeknight meal, or just want to elevate your usual baked potato routine, these stuffed potatoes are a game-changer. They’re:

• Rich and Flavorful: The combination of sweet caramelized onions, melty cheese, and creamy potato is irresistible.
• Versatile: They can be served as a side dish or even as a main course with a simple salad.
• Make-Ahead Friendly: You can prep the components in advance, making dinnertime a breeze.
• Vegetarian-Friendly Option: Easily swap out the beef broth for vegetable broth to make this meal completely vegetarian.

For the Potatoes:

• 4 large russet potatoes, scrubbed clean
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the French Onion Filling:

• 2 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon sugar (optional, for faster caramelization)
• 1/4 cup beef broth (or vegetable broth for a vegetarian version)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder

For the Topping:

• 1 cup shredded Gruyère or Swiss cheese (substitute mozzarella if needed)
• 2 tablespoons chopped fresh parsley (optional)

• Baking sheet
• Fork
• Large skillet
• Mixing bowl
• Sharp knife
• Spoon for scooping
• Broiler or oven

1. Bake the Potatoes

Preheat your oven to 400°F (200°C). Poke a few holes in each potato with a fork, rub them with olive oil, and season with salt and pepper. Place the potatoes directly on the oven rack and bake for 50–60 minutes, or until tender when pierced with a fork.

2. Caramelize the Onions

While the potatoes bake, heat the butter and olive oil in a large skillet over medium heat. Add the sliced onions, salt, and sugar (if using). Cook, stirring frequently, for 25–30 minutes until the onions are golden and caramelized. Reduce the heat if they start to brown too quickly.

Stir in the broth, thyme, and garlic powder and simmer for 2–3 minutes until the liquid is mostly absorbed. Remove from heat.

3. Prepare the Potatoes

Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out most of the flesh, leaving a thin shell. Mash the scooped-out potato in a bowl and mix it with half of the caramelized onions and a handful of cheese. Season with additional salt and pepper to taste.

4. Stuff the Potatoes

Fill each potato shell with the onion-potato mixture, mounding it slightly. Top with the remaining caramelized onions and a generous sprinkle of cheese.

5. Broil to Perfection

Place the stuffed potatoes on a baking sheet and broil on high for 3–5 minutes, or until the cheese is melted and bubbly.

6. Garnish and Serve

Garnish with chopped parsley, if desired, and serve warm.

• Make It Vegetarian: Swap the beef broth for vegetable broth.
• Speed Up Caramelization: Add a pinch of sugar to help the onions brown faster.
• Switch Up the Cheese: Try cheddar, mozzarella, or even blue cheese for a unique twist.
• Make It a Meal: Serve with a simple green salad and a glass of white wine.
• Add Protein: Stir in cooked bacon or shredded rotisserie chicken to the filling for an extra hearty version.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place them in a 350°F oven for 10–15 minutes or until heated through. You can also microwave them in 30-second increments until warm.

Can I make these ahead of time?

Yes! You can prep the filling and bake the potatoes ahead of time. Store everything separately and assemble just before broiling.

What’s the best type of onion to use?

Yellow onions work best for caramelization, but you can also use sweet onions for a milder flavor.

Can I freeze these stuffed potatoes?

While they can be frozen, the texture of the potato filling may change slightly. If you do freeze them, wrap tightly in plastic wrap and store for up to 2 months. Reheat in the oven until warmed through.

What can I serve with French Onion Stuffed Potatoes?

These potatoes pair well with steak, roasted chicken, or a fresh green salad. A light-bodied white wine like Chardonnay or Sauvignon Blanc complements the rich flavors beautifully.

These French Onion Stuffed Potatoes are a must-try for anyone who loves comfort food with a gourmet twist. The combination of crispy baked potatoes, creamy filling, and rich caramelized onions is simply unbeatable.

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