Ingredients
Here’s what you’ll need to make French Onion Stuffed Potatoes:
4 large russet potatoes, scrubbed and baked
4 tablespoons unsalted butter
4 medium yellow onions, halved and finely sliced
½ teaspoon dried thyme leaves
½ cup dry sherry or dry white wine
1 cup beef broth
2 cups Gruyere cheese, grated
Kosher salt and freshly ground black pepper, to taste
Optional Substitutions:
Gruyere cheese: For a different twist, try Swiss cheese or Fontina.
Beef broth: Substitute with vegetable broth for a vegetarian version.
Sherry or wine: Use apple cider vinegar or lemon juice for a non-alcoholic alternative.
How to Make French Onion Stuffed Potatoes – Step by Step
Follow these simple steps to create your perfect French Onion Stuffed Potatoes:
Step 1: Prepare the Potatoes
Preheat your oven to 375°F. Bake your russet potatoes until they are fork-tender, which usually takes about 30-40 minutes.
Step 2: Caramelize the Onions
In a large skillet, melt the unsalted butter over medium heat. Add the yellow onions, seasoning them with kosher salt, black pepper, and dried thyme. Cook, stirring occasionally, until the onions become soft and caramelized—this will take around 15-20 minutes.
Step 3: Deglaze and Reduce
Add the dry sherry (or wine) to deglaze the pan, scraping up any caramelized bits from the bottom. Stir in the beef broth and bring to a simmer. Allow the liquid to reduce, about 5-10 minutes.
Step 4: Scoop and Mix
Cut the top third off each baked potato and scoop out the flesh into a bowl. Add half of the caramelized onion mixture to the potato flesh and mix thoroughly.
Step 5: Fill and Top
Fill the potato shells with the mixture. Top with the remaining onions and a generous layer of Gruyere cheese.
Step 6: Bake and Broil
Bake the potatoes in the preheated oven until the cheese melts and turns golden brown, about 10-15 minutes. For a crisper top, broil for 1-2 minutes at the end.
Enjoy