Here’s a cozy and indulgent recipe for French Onion Stuffed Potatoes – fluffy baked potatoes filled with caramelized onion goodness and topped with gooey melted cheese:
🧅🧀 French Onion Stuffed Potatoes
Ingredients:
- 4 large russet or baking potatoes
- 3 large yellow onions, thinly sliced
- 3 Tbsp butter
- 1 Tbsp olive oil
- ½ tsp sugar (optional, helps caramelize)
- ½ tsp salt
- ½ cup beef broth
- 1 tsp Worcestershire sauce
- ½ tsp thyme (fresh or dried)
- 1 cup sour cream
- 1 cup shredded Gruyère cheese (or Swiss/Provolone)
- ½ cup shredded mozzarella (for extra meltiness)
- 2 Tbsp Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions:
- Bake the potatoes:
- Preheat oven to 400°F (200°C).
- Scrub potatoes, prick with a fork, rub with olive oil and salt.
- Bake directly on rack for 50–60 minutes, until skins are crisp and insides tender.
- Caramelize onions:
- In a skillet, melt butter with olive oil over medium-low heat.
- Add onions, salt, and sugar; cook slowly, stirring often, until deep golden brown (about 30 minutes).
- Deglaze with beef broth and Worcestershire; add thyme. Simmer until thick and jammy.
- Prepare potato filling:
- Cut a slit lengthwise across each baked potato and carefully scoop out most of the flesh into a bowl (leave a shell).
- Mash potato flesh with sour cream, half the Gruyère, and a spoonful of caramelized onions. Season with salt and pepper.
- Stuff & top:
- Fill potato shells with the mixture.
- Top each with more caramelized onions, then sprinkle with Gruyère, mozzarella, and Parmesan.
- Bake again:
- Place stuffed potatoes on a baking sheet.
- Bake at 375°F (190°C) for 15–20 minutes, until cheese is melted and bubbly.
- Serve:
- Garnish with parsley and serve hot alongside steak, chicken, or a fresh green salad.
✅ Tips & Variations:
- Add cooked shredded beef inside for a full “French Onion Beef & Potato” meal.
- For extra creaminess, stir in a splash of heavy cream when mashing.
- Use mini potatoes for appetizer-style bites.
Would you like me to also create a casserole version of this recipe (like French Onion Twice-Baked Potato Casserole for a crowd)?