Caramelized Onion Stuffed Baked Potato
Elevate your baked potato game with this indulgent Caramelized Onion Stuffed Baked Potato recipe! Perfectly crisp Russet potato skins are filled with a creamy, buttery mash loaded with golden, slow-cooked caramelized onions and sharp melted cheddar cheese. Each potato is topped with even more sweet caramelized onions, bubbly cheese, and a sprinkle of fresh green onions for a pop of color and flavor. This recipe combines the comforting flavors of a classic baked potato with a gourmet twist, making it an irresistible side dish or a hearty vegetarian main. Ready in just over an hour, these baked potatoes are a crowd-pleaser, complete with optional sour cream for a tangy finish. Whether you're hosting a dinner or looking for a cozy weeknight treat, these stuffed baked potatoes are a must-try!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 large Yellow onion
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Heavy cream
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Green onion, sliced
- 4 tablespoons Optional: sour cream
Instructions
Preheat your oven to 400°F (200°C).
Wash the russet potatoes thoroughly and pat them dry. Use a fork to pierce each potato several times to allow steam to escape.
Rub each potato with olive oil and sprinkle a pinch of salt over the skins. Place the potatoes on a baking sheet and bake for 50-60 minutes, or until the skins are crispy and the inside is tender when pierced with a knife.
While the potatoes bake, prepare the caramelized onions. Slice the yellow onions thinly into half-moons.
In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-low heat. Add the sliced onions to the skillet and sprinkle with a pinch of salt.
Cook the onions, stirring occasionally, for 25-30 minutes until they are golden brown and caramelized. If the onions start sticking, add a splash of water to deglaze the pan.
Once the potatoes are cooked, remove them from the oven and let them cool slightly for 5 minutes.
Cut a lengthwise slit down the center of each potato and gently press the sides to open them up. Scoop out most of the potato flesh into a mixing bowl, leaving a 1/4-inch layer around the skin to maintain its structure.
Mash the scooped-out potato flesh with 2 tablespoons of butter, heavy cream, salt, and pepper to taste. Fold in half of the caramelized onions and half of the shredded cheddar cheese.
Stuff the mashed potato mixture back into the potato shells, mounding it slightly on top.
Top the potatoes with the remaining caramelized onions and shredded cheddar cheese.
Return the stuffed potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the stuffed potatoes from the oven and garnish with sliced green onions. Serve with a dollop of sour cream if desired.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3594 mg | 156% | |
| Total Carbohydrate | 299.6 g | 109% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 29.3 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1129 mg | 87% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 7421 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
