French Onion Stuffed Potatoes are a decadent twist on the classic baked potato, combining the rich flavors of caramelized onions with the heartiness of baked russet potatoes and the melty goodness of Gruyère cheese. The idea of stuffing a potato with a French onion soup-inspired filling brings a cozy, comforting element to any meal. The buttery caramelized onions, enhanced with beef broth and dry sherry or white wine, offer a depth of flavor that pairs beautifully with the creamy potato filling. Topped with melted Gruyère cheese, these stuffed potatoes are a perfect balance of savory and indulgent.
The process of making these potatoes begins by slowly cooking onions until they’re golden and tender, allowing their natural sweetness to come through. The dry sherry or white wine deglazes the pan, adding complexity to the onion mixture, while the beef broth helps bring everything together. Once the onions are ready, the potatoes are carefully scooped out and mixed with half of the onion mixture, creating a flavorful filling that’s then stuffed back into the potato shells. Topped with more onions and Gruyère cheese, these potatoes are baked until golden and bubbly, making them a standout dish for family dinners, casual gatherings, or even as a side dish at special occasions.
Why You’ll Love This Recipe:
• Rich and Savory: The combination of caramelized onions, beef broth, and Gruyère cheese creates an irresistible flavor profile.
• Comfort Food with a Twist: The familiar, comforting potato gets an upgrade with French onion soup-inspired filling.
• Perfect for Any Meal: Serve as a side dish or as a main course – these stuffed potatoes are versatile and satisfying.
Ingredients
For the Stuffed Potatoes:
• 4 large russet potatoes
• 4 tablespoons unsalted butter
• 4 medium yellow onions, halved longitudinally and finely sliced
• 1/2 teaspoon dried thyme leaves
• 1/2 cup dry sherry or alternative dry white wine
• 1 cup beef broth
• 2 cups Gruyère cheese, grated
• Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1: Preheat the Oven
1. Preheat the oven to 375°F (190°C).
Step 2: Cook the Onions
1. In a large skillet, melt the unsalted butter over medium-high heat.
2. Once the butter has melted, add the finely sliced onions to the skillet.
3. Season the onions with kosher salt, freshly ground black pepper, and dried thyme leaves.
4. Cook the onions slowly, stirring occasionally, for 15-20 minutes until they become soft and caramelized, turning golden brown.
Step 3: Deglaze the Pan
1. Add the dry sherry (or white wine) to the skillet, using a wooden spoon to deglaze the pan and release any flavorful bits stuck to the bottom.
2. Stir in the beef broth and bring the mixture to a gentle boil.
3. Allow the mixture to simmer for 5-10 minutes, reducing the liquid by about half, until it becomes a rich, savory sauce.
Step 4: Prepare the Potatoes
1. While the onions are cooking, scrub and bake the russet potatoes. Place them directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
2. Once baked, remove the potatoes from the oven. Carefully slice off the top third of each potato and scoop out the inner flesh, placing it in a medium-sized bowl.
Step 5: Make the Filling
1. Add half of the caramelized onion mixture to the potato flesh and mash until combined.
2. Season with additional salt and pepper to taste.
Step 6: Stuff the Potatoes
1. Carefully stuff each potato shell with the mashed potato-onion mixture.
2. Spoon the remaining onion mixture over the top of each stuffed potato.
Step 7: Add the Cheese
1. Generously sprinkle the grated Gruyère cheese over the stuffed potatoes.
2. Place the filled potatoes on a baking tray and bake for an additional 10-15 minutes, or until the cheese has melted and is lightly golden.
Step 8: Optional Final Touch
1. For extra browning, place the stuffed potatoes under the broiler set to high for about 1 minute. Keep an eye on them to prevent burning.
Step 9: Serve
1. Remove the potatoes from the oven and serve warm.
Tips:
• Caramelizing the Onions: Take your time with the onions; slow cooking them brings out their natural sweetness and richness.
• Cheese: Gruyère adds a nutty, melty texture, but you can substitute it with Swiss or cheddar cheese if preferred.
• Stuffing the Potatoes: Be gentle when scooping out the potato flesh to avoid tearing the skin.
• Wine: If you prefer not to use alcohol, you can substitute the dry sherry or white wine with vegetable broth or a splash of apple cider vinegar for acidity.
Storage Options:
• Refrigeration: Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: For longer storage, these potatoes freeze well. Wrap each stuffed potato tightly in plastic wrap or foil, then place them in a freezer-safe bag. To reheat, bake from frozen at 375°F (190°C) for 25-30 minutes, or until heated through.
Enjoy these savory, cheesy stuffed potatoes as a delightful addition to any meal or as a satisfying main course.
