French Onion Twice-Baked Potatoes
French Onion Twice-Baked Potatoes
Ingredients
For the Potatoes
- 4 Russet potatoes, large
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Caramelized Onions
- 1 yellow onion, large, thinly sliced
- 1 tablespoon olive oil
- 3 garlic, cloves, minced
- 2 sprigs fresh thyme
For the Filling
- 2 tablespoons unsalted butter, melted
- 1/2 cup sour cream
- 1/2 cup Gruyère cheese, shredded, plus more for topping
- 1/4 cup beef broth
- 2 tablespoons fresh chives, minced
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat oven to 400°F. Wash and scrub the Russet potatoes thoroughly. Drizzle each potato with 1/4 tablespoon of olive oil, rub with kosher salt and black pepper, and pierce several times with a fork.
⏱️ 5 min•🌡️ 400
- 2
Place the seasoned potatoes directly on the oven rack and bake for 60-75 minutes, or until they are very tender when squeezed. A knife inserted into the center should meet no resistance. Remove from oven and let cool slightly.
⏱️ 75 min•🌡️ 400
- 3
While the potatoes are baking, prepare the caramelized onions. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-low heat. Add the thinly sliced yellow onion and cook, stirring occasionally, for 30-40 minutes, or until deeply golden brown and very soft. Be patient, as this process cannot be rushed.
⏱️ 40 min
- 4
Add the minced garlic and fresh thyme sprigs to the caramelized onions. Cook for another 2-3 minutes, until fragrant. Remove from heat and set aside. Discard the thyme sprigs.
⏱️ 3 min
- 5
Once the potatoes are cool enough to handle, carefully slice each potato in half lengthwise. Scoop out the flesh into a large mixing bowl, leaving about a 1/4-inch border of potato attached to the skin to maintain the potato shell's integrity. Be careful not to tear the skins.
⏱️ 10 min
- 6
To the scooped-out potato flesh, add the melted unsalted butter, sour cream, 1/2 cup shredded Gruyère cheese, beef broth, minced fresh chives, kosher salt, and black pepper. Mash with a potato masher or fork until smooth and creamy. Stir in the caramelized onion mixture.
⏱️ 7 min
- 7
Spoon the potato filling back into the potato skins, mounding it slightly. Place the filled potato halves on a baking sheet.
⏱️ 5 min
- 8
Sprinkle additional shredded Gruyère cheese over the top of each filled potato. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are heated through. If desired, broil for the last 1-2 minutes to achieve a golden-brown crust on the cheese, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 400
- 9
Serve hot, garnished with extra fresh chives if desired.
Kitchen Tools
Nutrition Facts (per serving)
French Onion Twice-Baked Potatoes
Ingredients
For the Potatoes
- 4 Russet potatoes, large
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Caramelized Onions
- 1 yellow onion, large, thinly sliced
- 1 tablespoon olive oil
- 3 garlic, cloves, minced
- 2 sprigs fresh thyme
For the Filling
- 2 tablespoons unsalted butter, melted
- 1/2 cup sour cream
- 1/2 cup Gruyère cheese, shredded, plus more for topping
- 1/4 cup beef broth
- 2 tablespoons fresh chives, minced
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat oven to 400°F. Wash and scrub the Russet potatoes thoroughly. Drizzle each potato with 1/4 tablespoon of olive oil, rub with kosher salt and black pepper, and pierce several times with a fork.
⏱️ 5 min•🌡️ 400 - 2
Place the seasoned potatoes directly on the oven rack and bake for 60-75 minutes, or until they are very tender when squeezed. A knife inserted into the center should meet no resistance. Remove from oven and let cool slightly.
⏱️ 75 min•🌡️ 400 - 3
While the potatoes are baking, prepare the caramelized onions. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-low heat. Add the thinly sliced yellow onion and cook, stirring occasionally, for 30-40 minutes, or until deeply golden brown and very soft. Be patient, as this process cannot be rushed.
⏱️ 40 min - 4
Add the minced garlic and fresh thyme sprigs to the caramelized onions. Cook for another 2-3 minutes, until fragrant. Remove from heat and set aside. Discard the thyme sprigs.
⏱️ 3 min - 5
Once the potatoes are cool enough to handle, carefully slice each potato in half lengthwise. Scoop out the flesh into a large mixing bowl, leaving about a 1/4-inch border of potato attached to the skin to maintain the potato shell's integrity. Be careful not to tear the skins.
⏱️ 10 min - 6
To the scooped-out potato flesh, add the melted unsalted butter, sour cream, 1/2 cup shredded Gruyère cheese, beef broth, minced fresh chives, kosher salt, and black pepper. Mash with a potato masher or fork until smooth and creamy. Stir in the caramelized onion mixture.
⏱️ 7 min - 7
Spoon the potato filling back into the potato skins, mounding it slightly. Place the filled potato halves on a baking sheet.
⏱️ 5 min - 8
Sprinkle additional shredded Gruyère cheese over the top of each filled potato. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are heated through. If desired, broil for the last 1-2 minutes to achieve a golden-brown crust on the cheese, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 400 - 9
Serve hot, garnished with extra fresh chives if desired.