FRENCH ONION STUFFED POTATOES

Notes:

• Customize the herbs based on your preference. Rosemary or parsley can also be great additions.
• If you’re short on time, you can speed up the potato baking process by microwaving the scrubbed potatoes for 10-15 minutes before transferring them to the oven for a crispier skin.
• These stuffed potatoes pair well with a side salad or roasted vegetables for a complete meal.

Ingredients:

• 4 large baking potatoes (Russet or Yukon Gold)
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 tablespoons unsalted butter
• Salt and black pepper, to taste
• 1 cup (about 100g) Gruyère cheese, shredded
• 1/4 cup (about 30g) Parmesan cheese, grated
• 1/2 cup (120ml) sour cream
• 2 tablespoons fresh chives, chopped
• 1 teaspoon fresh thyme leaves, chopped

Directions:

1. Preheat your oven to 400°F (200°C). Scrub the potatoes and pierce them with a fork. Place them directly on the oven rack and bake for 45-60 minutes or until the potatoes are tender when pierced with a fork.
2. While the potatoes are baking, heat olive oil and butter in a large skillet over medium-low heat. Add thinly sliced onions and cook, stirring occasionally, until they are golden brown and caramelized. This may take about 20-30 minutes. Season with salt and black pepper to taste.
3. Once the potatoes are baked, allow them to cool slightly. Cut a small slice off the top of each potato and scoop out the flesh, leaving a thin layer to create a potato shell.
4. In a bowl, mash the scooped-out potato flesh. Add the caramelized onions, Gruyère cheese, Parmesan cheese, sour cream, chopped chives, and chopped thyme. Mix until well combined.
5. Stuff each potato shell with the onion and cheese mixture, mounding it slightly.
6. Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes or until the tops are golden brown and the cheese is melted and bubbly.
7. Remove from the oven and let the French Onion Stuffed Potatoes cool slightly before serving.
8. Optional: Garnish with additional fresh thyme leaves and chives before serving.

Frequently Asked Questions:

Q: Can I make these ahead of time?

A: You can prepare the filling and bake the potatoes in advance. Store the filling and baked potatoes separately, and assemble them just before serving. Adjust the reheating time to ensure they are heated through.

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FRENCH ONION STUFFED POTATOES

Recipe by Alexandra

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Course: All Word Recipes

Servings

4

servings

Prep time

30

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minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

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Ingredients

• 4 large 4 baking potatoes (Russet or Yukon Gold)

• 2 tablespoons 2 olive oil

• 2 large 2 onions, thinly sliced

• 2 tablespoons 2 unsalted butter

• Salt and black pepper, to taste

• 1 cup 1 (about 100g) Gruyère cheese, shredded

• 1/4 cup 1/4 (about 30g) Parmesan cheese, grated

• 1/2 cup 1/2 (120ml) sour cream

• 2 tablespoons 2 fresh chives, chopped

• 1 teaspoon 1 fresh thyme leaves, chopped

Directions

• Preheat your oven to 400°F (200°C). Scrub the potatoes and pierce them with a fork. Place them directly on the oven rack and bake for 45-60 minutes or until the potatoes are tender when pierced with a fork.
• While the potatoes are baking, heat olive oil and butter in a large skillet over medium-low heat. Add thinly sliced onions and cook, stirring occasionally, until they are golden brown and caramelized. This may take about 20-30 minutes. Season with salt and black pepper to taste.
• Once the potatoes are baked, allow them to cool slightly. Cut a small slice off the top of each potato and scoop out the flesh, leaving a thin layer to create a potato shell.
• In a bowl, mash the scooped-out potato flesh. Add the caramelized onions, Gruyère cheese, Parmesan cheese, sour cream, chopped chives, and chopped thyme. Mix until well combined.
• Stuff each potato shell with the onion and cheese mixture, mounding it slightly.
• Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes or until the tops are golden brown and the cheese is melted and bubbly.
• Remove from the oven and let the French Onion Stuffed Potatoes cool slightly before serving.
• Optional: Garnish with additional fresh thyme leaves and chives before serving.

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