French Onion Stuffed Potatoes(Serves 6–8)

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Ingredients:

For the Potatoes:

  • 6 large russet potatoes
  • Olive oil (for rubbing)
  • Salt

For the French Onion Filling:

  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 large yellow onions, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar (optional, helps caramelize)
  • ½ teaspoon black pepper
  • 2 cloves garlic, minced
  • ½ cup dry white wine (or beef broth)
  • ½ cup beef broth (low sodium)
  • 1 teaspoon fresh thyme leaves (or ½ tsp dried)
  • 1 teaspoon Worcestershire sauce
  • ¾ cup sour cream or crème fraîche
  • 1 ½ cups shredded Gruyère cheese (or Swiss, Comté)
  • 1 cup shredded mozzarella (for melt/stretch)
  • ½ cup grated Parmesan (optional, for topping)

Instructions:

1. Bake the Potatoes:

  1. Preheat oven to 400°F (200°C).
  2. Scrub potatoes clean. Prick each a few times with a fork.
  3. Rub with olive oil and sprinkle with salt.
  4. Bake directly on oven rack or a baking sheet for 1 hour, until fork tender.
  5. Cool slightly, then cut each potato in half lengthwise. Scoop out the insides into a large bowl, leaving a thin wall of potato inside each skin. Set skins aside on a baking sheet.

2. Caramelize the Onions:

  1. In a large skillet over medium-low heat, melt butter with olive oil.
  2. Add sliced onions and salt. Cook slowly for 30–40 minutes, stirring occasionally, until deep golden brown.
  3. Add sugar halfway through, if needed.
  4. Stir in garlic and cook 1–2 minutes.
  5. Deglaze with wine and cook until mostly evaporated.
  6. Add beef broth, Worcestershire sauce, pepper, and thyme. Simmer until thick and jammy. Set aside.

3. Make the Filling:

  1. Mash the scooped-out potato flesh with sour cream (or crème fraîche).
  2. Fold in the caramelized onions and 1 cup each of the shredded Gruyère and mozzarella.
  3. Taste and adjust seasoning with salt and pepper.

4. Assemble & Bake:

  1. Preheat oven to 375°F (190°C).
  2. Stuff the potato skins generously with the filling.
  3. Top with remaining cheese (Gruyère, mozzarella, Parmesan).
  4. Bake for 20–25 minutes, until hot and bubbling.
  5. Broil for 2–3 minutes at the end for a golden top, if desired.

Optional Add-ins:

  • Bacon bits or pancetta in the filling.
  • Chives or parsley for garnish.
  • A dollop of French onion dip on top.
  • Use mini potatoes for party-style bites!

Leftovers:

  • Keep in fridge 3–4 days.
  • Reheat in oven or air fryer for best texture.

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