Description
These French Onion Twice Baked Potatoes combine the rich flavors of caramelized onions and creamy, cheesy potato filling for a comforting and elegant side dish. Baked until tender, filled with a mixture of sour cream, beef broth, Gruyère cheese, and caramelized onions, then baked again until golden and bubbly, this recipe is perfect for a cozy dinner or special occasion.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Caramelized Onions
- 3 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Filling
- 1 cup sour cream
- 1/2 cup beef broth
- 1 cup shredded Gruyère or Swiss cheese, divided
Garnish (Optional)
- 1 tablespoon chopped fresh thyme
Instructions
- Preheat and Bake Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then pierce each several times with a fork. Place them on a baking sheet and bake for 1 hour or until tender when pierced with a fork. Remove from the oven and allow to cool slightly.
- Caramelize Onions: While the potatoes bake, heat olive oil in a large skillet over medium heat. Add the thinly sliced onion, butter, sugar, salt, and black pepper. Cook, stirring occasionally, for 20-25 minutes until the onions turn golden brown and caramelized. Set aside.
- Scoop Potato Flesh: Once the potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out the insides, leaving a small border of potato to keep the skins intact. Transfer the scooped-out potato flesh to a mixing bowl.
- Prepare Filling: To the bowl with potato flesh, add caramelized onions (reserve some for topping), sour cream, beef broth, and half of the shredded cheese. Mix everything until creamy and smooth. Adjust seasoning with salt and pepper as needed.
- Stuff Potatoes: Spoon the filling back into the potato skins, mounding it slightly. Top each stuffed potato with the remaining shredded cheese and the reserved caramelized onions. Arrange the filled potatoes on the baking sheet.
- Bake Again and Garnish: Return the baking sheet to the oven and bake for 15-20 minutes or until the cheese is melted and bubbly. Remove from oven and garnish with chopped fresh thyme if desired. Serve warm.
Notes
- Make sure to pierce the potatoes well before the first bake to allow steam to escape.
- Caramelizing onions slowly is key to developing their sweet, rich flavor.
- Gruyère cheese provides a nutty, melty texture but Swiss cheese is a good substitute if preferred.
- Beef broth adds depth to the filling; however, vegetable broth can be used for a lighter flavor.
- The filling can be made ahead and refrigerated for up to 24 hours before baking the second time.
- For extra crisp skins, brush the potato skins with a little olive oil before the second bake.
