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French Onion Stuffed Potatoes

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These French Onion Stuffed Potatoes combine the comforting flavors of caramelized onions, gooey cheese, and perfectly baked potatoes. A hearty side dish or light main course, they’re a showstopper for any meal.

Ingredients

Scale
  • 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 Gruyere or Swiss cheese (substitute mozzarella if needed)
    • 2 tablespoons chopped fresh parsley (optional)

Instructions

  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. 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.

Notes

  • For a deeper onion flavor, add a splash of Worcestershire sauce to the caramelized onions.
  • To save time, bake the potatoes and caramelize the onions in advance, then assemble and broil when ready to serve.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Find it online: https://ukfinda.com/french-onion-stuffed-potatoes/