Description
Hearty french onion stuffed potatoes deliver classic French flavors in a comforting side dish. Rich caramelized onions and melted gruyère cheese create a delicious potato experience you’ll crave again and again.
Ingredients
Scale
Potatoes:
- 4 large russet potatoes
Onion and Cheese Mixture:
- 2 large onions, thinly sliced
- 1/2 cup (120 ml) shredded Gruyere cheese
- 1/2 cup (120 ml) shredded mozzarella cheese
Seasonings and Additives:
- 2 tablespoons (30 ml) butter
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (2.5 ml) black pepper
- 1/2 teaspoon (2.5 ml) thyme
- 1/4 cup (60 ml) beef broth (or vegetable broth for vegetarian option)
- 2 tablespoons (30 ml) sour cream
- 1 tablespoon (15 ml) chopped parsley (for garnish)
Instructions
- Heat oven to 400F (200C). Using a fork, puncture potato skins multiple times to allow steam escape during roasting.
- Bake potatoes for 50-60 minutes until completely tender when pierced with a knife.
- While potatoes roast, melt butter in a skillet over medium-low temperature. Add sliced onions, seasoning with salt, pepper, and thyme.
- Slowly caramelize onions for 25-30 minutes, stirring periodically to prevent burning and ensure even browning.
- Pour broth into the skillet, scraping pan bottom to release caramelized bits and intensify flavor. Simmer for 1-2 minutes.
- Remove onion mixture from heat and let cool slightly.
- Cut roasted potatoes lengthwise and carefully scoop out interior, maintaining a thin potato shell.
- Mash potato flesh with sour cream until smooth and creamy.
- Fold caramelized onions into mashed potato mixture, creating a rich, flavorful filling.
- Stuff potato shells generously with the onion-potato blend.
- Sprinkle cheese mixture evenly over filled potatoes.
- Return stuffed potatoes to oven, baking 10-15 minutes until cheese melts and surface turns golden brown.
- Garnish with fresh parsley and serve immediately while hot.
Notes
- Create extra flavor by using sweet onions like Vidalia for deeper caramelization and natural sweetness.
- Ensure potatoes are completely dry before baking to achieve crispy potato skin and prevent soggy texture.
- For lighter version, substitute full-fat sour cream with Greek yogurt and use reduced-fat cheeses without compromising taste.
- Allow caramelized onions to develop rich flavor slowly over low-medium heat, stirring occasionally to prevent burning and achieve deep golden color.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg