Simple. Tasty. From Our Home to Yours. Browse all recipes
Simple. Tasty. From Our Home to Yours. Browse all recipes
Fluffy baked russet potatoes stuffed with sweet caramelized onions and topped with melted Gruyère cheese.
Baking sheet, large skillet, fork, knife
Preheat oven to 400°F (200°C).
Wash and dry potatoes, pierce with a fork, rub with olive oil, and sprinkle with salt.
Bake for 50-60 minutes, or until tender.
Caramelize onions in a skillet with olive oil, garlic, thyme, and broth until reduced.
Cut a slit in each potato, fluff the insides, fill with caramelized onions, top with Gruyère, and bake for 10 more minutes.
Substitute russet potatoes with sweet potatoes for a sweeter flavor.
Add crispy bacon bits or diced ham to the caramelized onions.
Sauté sliced mushrooms and add them to the onion mixture for an earthy flavor.
Don’t rush the caramelization process; it’s key to the dish’s flavor.
Use a mandoline for even onion slices.
Broil the potatoes for the last few minutes for extra crispy skins.
Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Per serving: 1 stuffed potato
Nutritional values are estimates and may vary based on specific ingredients and portion sizes.
French Onion Stuffed Potatoes are a satisfying and flavorful dish that’s perfect for any occasion. With their combination of creamy potatoes, sweet caramelized onions, and melted Gruyère cheese, they’re sure to be a hit with everyone!
Yes, you can prepare the stuffed potatoes in advance and refrigerate them. Reheat in the oven before serving.
Yes, wrap individually and freeze for up to 1 month. Reheat in the oven.
Swiss, Mozzarella, or cheddar are good substitutes.
Use plant-based cheese and vegetable broth.
Pierce potatoes well and rub with oil and salt. Broil briefly at the end.
Yes, Vidalia or red onions can be used for a different flavor.
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