French Onion Stuffed Potatoes
Introduction
If you’re a fan of rich, savory flavors and comforting side dishes, these French Onion Stuffed Potatoes are a must-try!
This recipe combines the best of two worlds — the creamy goodness of baked potatoes and the caramelized sweetness of French onion soup.
Each potato is hollowed out and filled with a luscious mixture of caramelized onions, cheese, and potato mash, then baked until golden and bubbly.
Perfect for a cozy dinner, a holiday side, or an indulgent treat!
Ingredients
- 4 large russet potatoes
- 2 tablespoons butter
- 2 large yellow onions, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt and pepper, to taste
- ½ cup beef broth
- ½ cup sour cream
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Prepare the Potatoes: Preheat oven to 400°F (200°C). Scrub and wash potatoes thoroughly, then pierce them a few times with a fork.
Bake directly on the oven rack for 45–60 minutes, until tender. Allow to cool slightly, then slice each potato in half lengthwise and scoop out most of the flesh, leaving about ¼-inch border. - Caramelize the Onions: In a large skillet, melt butter with olive oil over medium heat. Add onions and cook slowly, stirring often.
After about 10 minutes, sprinkle with sugar and thyme. Continue cooking for another 25–30 minutes, until onions are deeply golden and caramelized.
Pour in the beef broth to deglaze the pan, scraping up any brown bits. Let simmer for 2 minutes, then remove from heat. - Prepare the Filling: Mash the scooped potato flesh in a bowl. Stir in caramelized onions, sour cream, half of the Gruyère, mozzarella, and a pinch of salt and pepper. Mix until creamy and well combined.
- Stuff and Bake: Spoon the filling back into the potato shells. Sprinkle the remaining cheeses (Gruyère, mozzarella, and Parmesan) on top.
Place on a baking sheet and bake for 15–20 minutes, or until the tops are golden and bubbly. - Serve: Garnish with chopped parsley and serve hot.
Description
These French Onion Stuffed Potatoes deliver deep, comforting flavors with every bite.
The sweetness of caramelized onions pairs perfectly with the creamy potato filling and the nutty richness of Gruyère cheese.
The result is a dish that’s both rustic and elegant — ideal as a hearty side or a vegetarian main course.
Tips
- Use Gruyère cheese for authentic French onion flavor — but Swiss or provolone works well too.
- Caramelize onions slowly for best flavor; don’t rush this step.
- Add a splash of white wine while deglazing for extra depth.
- To make ahead: prepare the stuffed potatoes, refrigerate, and bake when ready to serve.
- Pair with a green salad or steak for a complete meal.
Correction
If your onions turn out bitter, they may have cooked too fast — lower the heat next time and stir often.
Also, if the potatoes seem dry, add a splash of milk or cream to the filling for a creamier texture.
Enjoy
Serve your French Onion Stuffed Potatoes warm from the oven — cheesy, golden, and irresistibly fragrant.
Each bite captures the essence of French comfort food with the heartiness of a baked potato. Bon appétit!
