Description
French Onion Stuffed Potatoes
Ingredients
4 large russet potatoes
2 tbsp olive oil
2 large onions, thinly sliced
2 tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
1 cup shredded Gruyère cheese (or Swiss)
Salt and pepper to taste
Directions
Bake the Potatoes:
Preheat oven to 400°F (200°C). Rub the potatoes with olive oil, sprinkle with salt, and bake for 50–60 minutes until tender.
Caramelize the Onions:
In a skillet, melt butter over medium heat. Add onions and cook for 15–20 minutes, stirring occasionally. Add sugar and balsamic vinegar, cooking until golden and caramelized.
Prepare the Potatoes:
Cut each potato in half and scoop out the center, leaving a sturdy shell. Mash the scooped-out potato and mix it with the caramelized onions. Season with salt and pepper.
Stuff and Top:
Fill the potato shells with the onion mixture, then top with shredded Gruyère cheese.
Broil:
Place the stuffed potatoes under the broiler for 3–5 minutes until the cheese is melted and bubbly.
Serve:
Garnish with fresh herbs, if desired, and enjoy!
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Calories: 350 kcal per serving
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Step-by-Step Guide
For perfect results, follow these detailed steps. First, scrub the russet potatoes thoroughly and pat them dry. Prick them several times with a fork to allow steam to escape. After rubbing with oil and salt, place them directly on the oven rack for even cooking. For the onions, use a wide, heavy-bottomed skillet. The sugar accelerates caramelization, but patience is key—stir only occasionally to allow browning. Once the potatoes are cool enough to handle, scoop out the flesh, leaving a 1/4-inch thick border to prevent the shell from collapsing. Combine the mashed potato with the onions thoroughly before seasoning.
Serving Suggestions
These rich potatoes are a meal on their own, but they pair beautifully with a simple green salad dressed in a sharp vinaigrette to cut through the richness. For a heartier meal, serve alongside grilled steak or roasted chicken. A dollop of sour cream or a sprinkle of fresh chives on top adds a cool, fresh contrast just before serving.
How-to Summary
Bake whole potatoes until tender. Simultaneously, slowly caramelize sliced onions with butter, sugar, and vinegar. Scoop out the potato, mix the flesh with the caramelized onions, and season. Stuff the mixture back into the potato skins, top with Gruyère cheese, and broil until golden and bubbly.
Frequently Asked Questions
Can I make these ahead of time? Yes. You can bake the potatoes and caramelize the onions a day in advance. Store separately in the fridge. Assemble, stuff, and broil just before serving.
What’s the best onion for caramelizing? Yellow onions are ideal for their balance of sweetness and pungency. Sweet onions like Vidalia will work but may caramelize faster.
My cheese isn’t browning under the broiler. Why? Ensure your broiler is fully preheated and the rack is positioned in the top third of the oven. Also, pat any moisture off the stuffed potato filling before adding cheese.
Can I use a different cheese? Absolutely. Swiss, Comté, or even a good aged white cheddar are excellent substitutes for Gruyère.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat in a 350°F oven or toaster oven until warmed through to maintain texture.
Common Mistakes to Avoid
- Rushing the Onions: Cooking onions over too-high heat will burn them instead of creating a deep, sweet caramelization.
- Overfilling the Shells: Stuffing them too full can cause the filling to spill over and make a mess in your oven.
- Skipping the Potato Pricking: Forgetting to prick the potatoes before baking can lead to steam buildup and potential bursting.
- Using a Thin-Skinned Potato: Varieties like red or Yukon Gold don’t provide the sturdy shell needed; always use russets.
Conclusion
French Onion Stuffed Potatoes masterfully combine two classic comfort foods into one show-stopping dish. The process is straightforward but rewards patience, especially during the caramelization stage. The result is a decadent, savory potato with the deep, umami-rich flavor of French onion soup. Perfect for a cozy dinner or an impressive side, this recipe is sure to become a favorite for its incredible flavor and satisfying simplicity.