French Onion Stuffed Potatoes
Indulge in the rich, savory goodness of French Onion Stuffed Potatoes—a comforting fusion of hearty baked potatoes and the classic flavors of French onion soup. These large russet potatoes are baked to perfection and stuffed with a luscious mixture of caramelized onions, garlic, fresh thyme, and creamy Gruyère cheese, creating a decadent side dish or main course. Topped with a golden, bubbly cheese crust and optionally garnished with fresh parsley, each bite offers a delightful balance of textures and robust flavors. Perfect for holiday gatherings or cozy weeknight dinners, this recipe combines simple ingredients with an elegant presentation for a dish that will impress every time. Searching for a new way to elevate baked potatoes? This recipe is the ultimate answer!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large russet potatoes
- 2 yellow onions
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup beef broth
- 2 cloves garlic
- 1 teaspoon fresh thyme leaves
- 1.5 cups Gruyère cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
Wash and dry the potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape.
Place the potatoes directly on the baking sheet and bake for 50-60 minutes, or until they are tender when pierced with a knife. Remove from the oven and let them cool slightly.
While the potatoes are baking, thinly slice the onions and mince the garlic.
In a large skillet, heat the butter and olive oil over medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring frequently, for 25-30 minutes until the onions are golden-brown and caramelized.
Stir in the minced garlic and cook for 1-2 minutes until fragrant. Add the beef broth and thyme, and simmer until the liquid is mostly absorbed, about 5 minutes. Season with salt and black pepper. Remove from heat.
Once the potatoes are cool enough to handle, slice off the top third of each potato and scoop out most of the flesh, leaving about a 1/4-inch shell. Reserve the scooped potato in a mixing bowl.
Mash the reserved potato flesh with a fork or potato masher. Stir in half of the shredded Gruyère cheese and the caramelized onion mixture. Mix until well combined.
Stuff the potato shells with the onion and cheese mixture, pressing it in firmly and mounding it slightly on top.
Sprinkle the remaining Gruyère cheese evenly over the stuffed potatoes.
Return the stuffed potatoes to the baking sheet and bake at 400°F (200°C) for 15 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 4561 mg | 198% | |
| Total Carbohydrate | 281.3 g | 102% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 18.4 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1845 mg | 142% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 7091 mg | 151% | |
*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.
