French Onion Stuffed Potatoes

This recipe for French Onion Stuffed Potatoes transforms a simple baked potato into a comforting and sophisticated meal. The potatoes are baked until tender, then filled with rich, caramelized onions and gooey, melted Gruyère cheese, offering all the classic flavors of French onion soup in a delicious and satisfying dish.

French Onion Stuffed Potatoes

Ingredients:

How To Make French Onion Stuffed Potatoes:

1. Step 1: Prepare the Potatoes Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Pierce each potato in several places with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 50-60 minutes, or until they are tender when pierced with a fork.
2. Step 2: Caramelize the Onions While the potatoes are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes until they are golden brown and caramelized. Add the minced garlic and thyme to the skillet and cook for an additional 2 minutes. Pour in the broth and simmer until the liquid is reduced by half.
3. Step 3: Assemble the Stuffed Potatoes Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut a slit lengthwise across the top of each potato and gently squeeze to open it up. Fluff the insides of the potatoes with a fork. Spoon the caramelized onion mixture into each potato and top with the shredded Gruyère cheese. Return the stuffed potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
4. Step 4: Serve and Enjoy! Remove the French Onion Stuffed Potatoes from the oven and let them cool for a few minutes. Garnish with fresh thyme or parsley, if desired. Serve hot and enjoy the delicious flavors of this comforting dish.

Optional Ingredient Substitutions

• For a vegetarian version, you can substitute vegetable broth for beef broth.
• If you prefer a different type of cheese, such as Swiss or mozzarella, feel free to use that instead of Gruyère.