Why You’ll Love This Recipe

French Onion Stuffed Potatoes combine the cozy, savory flavors of classic French onion soup with the hearty satisfaction of baked potatoes. Each bite is packed with caramelized onions, gooey melted cheese, and fluffy potato goodness. This recipe is perfect as a comforting side dish or even a main course on a chilly evening. It’s simple enough for a weeknight dinner, yet impressive enough for entertaining.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Large russet potatoes
Yellow onions
Olive oil
Butter
Fresh thyme
Garlic
Beef broth
Gruyère cheese (or Swiss cheese as a substitute)
Salt
Pepper

directions

Preheat your oven to 400°F (200°C).
Scrub and dry the potatoes, then pierce them with a fork a few times. Place directly on the oven rack and bake for 45-60 minutes, until tender.
While the potatoes bake, slice the onions thinly.
In a skillet over medium heat, add olive oil and butter. Once melted, add onions, a pinch of salt, and cook slowly for 30-40 minutes, stirring often, until deeply caramelized.
Add garlic and thyme, cooking for another minute. Pour in beef broth and simmer until the liquid reduces slightly.
Once potatoes are done, slice them lengthwise and scoop out the flesh into a bowl, leaving a thin shell.
Mix the potato flesh with half of the caramelized onions and some shredded cheese. Season with salt and pepper.
Spoon the mixture back into the potato skins. Top with remaining onions and more cheese.
Return to the oven and bake for another 10-15 minutes until cheese is melted and bubbly.

Servings and timing

This recipe serves 4 and takes about 1 hour and 30 minutes from start to finish, including prep and baking time.

Variations

Swap Gruyère with mozzarella or cheddar for a different cheese profile.
Add cooked bacon or pancetta for a meaty twist.
Use sweet potatoes for a slightly sweeter and healthier option.
Turn it into a vegetarian dish by using vegetable broth instead of beef broth.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven until warmed through, or microwave in 1-minute intervals until hot. For best texture, avoid freezing.

FAQs

How do I make sure my onions caramelize properly?

Cook them low and slow, stirring frequently. Patience is key—it usually takes at least 30 minutes.

Can I make this recipe ahead of time?

Yes, you can prepare and stuff the potatoes ahead of time. Just bake them with cheese right before serving.

What kind of potatoes are best?

Russet potatoes work best due to their starchy texture and sturdy skins.

Can I use store-bought caramelized onions?

Yes, but homemade will always have better flavor and texture.

What cheese works as a substitute for Gruyère?

Swiss, provolone, or even a mild cheddar can work well.

Are these suitable as a main course?

Absolutely. They are filling enough to serve as a vegetarian main dish.

Can I add meat to the filling?

Yes, shredded rotisserie chicken or cooked ground beef are great additions.

How do I prevent soggy potato skins?

Ensure the potato shells are not too thin and don’t overfill with liquidy filling.

Is it gluten-free?

Yes, as long as your broth and cheese are gluten-free.

How do I keep the cheese from burning on top?

Bake the stuffed potatoes covered with foil for the first 10 minutes, then uncover to brown the cheese.

Conclusion

French Onion Stuffed Potatoes bring together the best of both worlds: the comforting richness of French onion soup and the hearty satisfaction of a baked potato. With gooey cheese, sweet caramelized onions, and fluffy potato, this dish is perfect for cozy nights or when you want to impress guests. Versatile and easy to customize, it’s sure to become a favorite in your recipe rotation.