Description
Twice-baked potatoes are elevated with caramelized onions, melty cheese, and savory herbs—reminiscent of classic French onion soup but with that satisfying baked potato twist.
Ingredients
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4 large russet potatoes
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Olive oil, for brushing
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Salt & pepper
For the French onion topping:
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2 tbsp unsalted butter
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2 large yellow onions, thinly sliced
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1 tsp balsamic vinegar (optional, for sweetness)
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½ tsp fresh thyme (or ¼ tsp dried)
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Salt & pepper
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½ cup shredded Gruyère or Swiss cheese
For the filling (optional variation):
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1 cup sour cream or Greek yogurt
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2 green onions, sliced (optional garnish)
Instructions
1️⃣ Bake potatoes:
Preheat oven to 400 °F (200 °C). Scrub russets, prick a few times with a fork, rub with olive oil, and sprinkle with salt. Bake directly on the rack for 50–60 minutes, until tender.
2️⃣ Caramelize onions:
While pies bake, melt butter over medium heat in a skillet. Add sliced onions, season with salt and pepper, and cook stirring often for ~20 minutes until golden brown and soft. Add balsamic and thyme in the last 2 minutes if using, then remove from heat.
3️⃣ Hollow potatoes:
Once baked and cool enough to handle (about 10 minutes), slice off the top third of each potato lengthwise. Scoop out the insides—leave a ¼” shell. Reserve the potato flesh in a bowl.
4️⃣ Mix filling (optional):
Mash the reserved potato with sour cream or Greek yogurt, salt & pepper to taste. Spoon this creamy mixture back into the potato shells.
5️⃣ Top with onion & cheese:
Divide caramelized onions evenly over the filled shells. Sprinkle shredded Gruyère or Swiss cheese generously on top.
6️⃣ Finish baking:
Lower oven to 375 °F (190 °C). Bake loaded potatoes for 10–15 minutes, until cheese is melted and bubbly.
7️⃣ Serve:
Top with sliced green onions if desired. Serve hot as a satisfying side or main!
Notes
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Make-ahead: Fully bake and top—all the way through Step 6 except final bake—then refrigerate. Complete the last bake before serving.
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Cheese swap: Try cheddar or mozzarella for different flavor profiles.
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- Prep Time: 15 min
- Cook Time: 1 hr