Description
Delicious French Onion Twice Baked Potatoes feature tender russet potato shells filled with a creamy mixture of mashed potato, caramelized onions, and a blend of Gruyère and mozzarella cheeses. This classic American side dish combines the rich flavors of slow-cooked onions with cheesy, creamy potatoes, perfect for holiday meals or comforting dinners.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 2 tablespoons olive oil
Caramelized Onions
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/4 cup beef broth
Potato Filling
- 1/2 cup sour cream
- 1/4 cup cream cheese, softened
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves (optional)
- 1/2 cup shredded Gruyère cheese
- 1/2 cup shredded mozzarella cheese
Topping and Garnish
- Additional Gruyère or mozzarella cheese for topping
- Chopped chives for garnish (optional)
Instructions
- Preheat and Bake Potatoes: Preheat the oven to 400°F (204°C). Scrub and dry the potatoes thoroughly, then pierce each potato a few times using a fork. Rub each potato with olive oil, place them directly on the oven rack, and bake for 50 to 60 minutes until they are fork-tender.
- Caramelize Onions: While the potatoes bake, melt unsalted butter in a large skillet over medium heat. Add the thinly sliced onions along with salt, pepper, and sugar. Cook slowly, stirring frequently, for 25 to 30 minutes until the onions become deeply golden and caramelized.
- Deglaze Pan: Pour beef broth into the skillet to deglaze the pan with the caramelized onions. Cook for an additional 2 to 3 minutes until most of the liquid has evaporated. Remove the skillet from heat.
- Prepare Potato Filling: Once the baked potatoes are cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the insides into a mixing bowl, leaving a thin shell intact. Mash the potato flesh with sour cream, cream cheese, garlic powder, thyme (if using), and half of the Gruyère and mozzarella cheeses.
- Combine Filling with Onions: Stir the caramelized onions into the mashed potato mixture, reserving a few onions for topping.
- Stuff Potatoes: Spoon the prepared potato and onion mixture back into the potato shells. Top each stuffed potato with the reserved caramelized onions and the remaining Gruyère and mozzarella cheeses.
- Second Bake: Place the filled potato halves into a baking dish and bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes, or until the potatoes are heated through and the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with chopped chives if desired, and serve warm.
Notes
- You can substitute Swiss cheese for Gruyère if preferred.
- For a vegetarian version, use vegetable broth instead of beef broth.
