French Onion Stuffed Potatoes
Hearty baked russets meet buttery caramelized onions, melty Gruyere, and a splash of dry sherry in these cozy French onion stuffed potatoes. Crispy skins, silky middle, and that oniony, cheesy magic—it's rich, golden comfort in every steaming bite. Think French onion soup meets loaded baked potato, but easier and just as indulgent.
Equipment
- Skillet
- Oven
- Baking sheet
- Potato masher
- Sharp knife
Ingredients
Main Ingredients
- 4 large russet potatoes scrubbed and dried
- 3 tbsp unsalted butter
- 2 large yellow onions thinly sliced
- 1 tsp dried thyme
- 1/4 cup dry sherry or dry white wine
- 1/2 cup beef broth
- 1 cup Gruyere cheese shredded, plus more for topping
- kosher salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Pierce the russet potatoes several times with a fork, place them on a baking sheet, and bake for about 45 minutes, or until tender when pierced with a knife.
- While the potatoes bake, melt butter in a large skillet over medium heat. Add sliced onions, dried thyme, kosher salt, and pepper. Cook, stirring frequently, until onions are deep golden brown and caramelized, about 25–30 minutes.
- Add dry sherry (or wine) to the onions to deglaze, scraping up any browned bits. Simmer for 2–3 minutes, then add the beef broth. Continue to cook until the mixture is thick and glossy, about 5–10 minutes. Taste and adjust seasoning.
- When potatoes are cool enough to handle, slice off the top third of each. Scoop out most of the fluffy insides into a bowl, leaving a 1/4-inch shell so the potatoes hold their shape.
- Add half of the onion mixture and half the shredded Gruyere cheese to the scooped potato flesh. Mash until smooth and well combined. Season to taste.
- Spoon the potato-onion mixture back into each potato shell. Top with a generous spoonful of the remaining onions and a big handful of Gruyere on each.
- Return stuffed potatoes to the oven and bake for 15 minutes, until heated through and cheese is melted. If desired, broil an extra 2–3 minutes to brown the tops.
- Serve hot, garnished with extra thyme or a crack of black pepper. Enjoy!
Notes
Storage: Wrap cooled potatoes individually and refrigerate up to 4 days. To reheat, bake at 350°F for 15–20 minutes.
Make it vegetarian: Use vegetable broth instead of beef.
Swap cheeses: Swiss or provolone work great. Try different potatoes (Yukon, sweet) for a twist.
Make it vegetarian: Use vegetable broth instead of beef.
Swap cheeses: Swiss or provolone work great. Try different potatoes (Yukon, sweet) for a twist.
Nutrition
Calories: 430kcalCarbohydrates: 52gProtein: 13gFat: 18gSaturated Fat: 10gCholesterol: 53mgSodium: 470mgPotassium: 1060mgFiber: 5gSugar: 5gVitamin A: 640IUVitamin C: 35mgCalcium: 260mgIron: 3.2mg
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