French Onion Stuffed Potatoes

French Onion Stuffed Potatoes take the classic flavors of French onion soup and transform them into a rich, cheesy, and indulgent baked potato. With caramelized onions, melted Gruyère and mozzarella, and a creamy, savory filling, this dish is perfect as a comforting side or a hearty main course.

Why You’ll Love This Recipe

• Crispy on the outside, creamy inside – The perfect balance of textures.
• Rich, deep flavors – Inspired by French onion soup, with caramelized onions and Gruyère cheese.
• Great for any occasion – Serve as a side dish or a satisfying vegetarian main course.
• Simple ingredients, gourmet taste – Easy to make, yet elegant and flavorful.
• Make-ahead friendly – Prep in advance and bake before serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 large russet potatoes
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 tablespoons butter
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup beef broth
• 1 cup shredded Gruyère cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup sour cream
• 1/4 teaspoon garlic powder

Directions

Prepare the Potatoes:

1. Preheat oven to 400°F (200°C).
2. Rub potatoes with olive oil and place them directly on the oven rack or a baking sheet.
3. Bake for 45-50 minutes, or until fork-tender.
4. Let cool slightly, then slice off the tops and scoop out the flesh, leaving a thin shell.

Caramelize the Onions:

1. Melt butter in a skillet over medium-low heat.
2. Add sliced onions, sugar, salt, and thyme. Cook for 25-30 minutes, stirring occasionally, until golden brown.
3. Stir in beef broth and simmer until absorbed. Remove from heat.

Assemble & Bake:

1. Mash the scooped-out potato flesh with sour cream, garlic powder, and half of the caramelized onions.
2. Spoon the mixture back into the potato shells.
3. Top each potato with the remaining caramelized onions and shredded Gruyère and mozzarella cheeses.
4. Bake for 10-15 minutes, or until the cheese is bubbly and golden brown.

Serve:

1. Let cool slightly and serve warm.
2. Garnish with fresh thyme or parsley, if desired.

Servings and Timing

• Servings: 4 servings
• Prep Time: 15 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 15 minutes
• Calories: 390 kcal per serving

Variations

• Vegetarian Version – Use vegetable broth instead of beef broth.
• Extra Crunchy Topping – Add buttered breadcrumbs before baking.
• Spicy Kick – Mix in red pepper flakes or cayenne pepper.
• Creamier Texture – Add cream cheese or heavy cream to the mashed filling.
• Different Cheeses – Swap Gruyère for Swiss, white cheddar, or gouda.

Storage & Reheating

• Refrigeration – Store in an airtight container for up to 3 days.
• Freezing – Freeze unbaked stuffed potatoes for up to 2 months. Bake from frozen, adding 10 extra minutes.
• Reheating – Warm in the oven at 350°F (175°C) for 10-15 minutes or microwave in short intervals.

FAQs

1. What’s the best potato for this recipe?

Russet potatoes are ideal because they have a fluffy interior and sturdy skin that holds up well.

2. Can I make this dish ahead of time?

Yes! Assemble the stuffed potatoes and refrigerate. Bake just before serving.

3. What’s the best way to caramelize onions?

Cook onions slowly over medium-low heat with butter, stirring occasionally, for deep golden-brown color.

4. Can I make this dish gluten-free?

Yes! This recipe is naturally gluten-free. Just ensure your beef broth is gluten-free.

5. Can I use a different type of onion?

Yes! Yellow onions work best, but red onions or shallots can add a slightly different flavor.

6. How do I prevent the potato shells from breaking?

Scoop out the flesh gently, leaving a thin layer inside to keep the shell sturdy.

7. What can I serve with these stuffed potatoes?

They pair well with steak, roasted chicken, or a fresh green salad.

8. Can I make a dairy-free version?

Yes! Use vegan butter, dairy-free cheese, and coconut yogurt instead of sour cream.

9. How do I get extra crispy potato skins?

Brush the skins with olive oil and bake for 5-10 extra minutes before stuffing.

10. Can I make mini versions of this recipe?

Yes! Use small Yukon Gold potatoes for bite-sized stuffed potatoes.

Conclusion

French Onion Stuffed Potatoes bring together the best flavors of French onion soup with the satisfying texture of a baked potato. With caramelized onions, melty cheese, and a crispy potato shell, this dish is pure comfort food. Try it for your next cozy dinner or as an impressive side dish!