Combining two of my favorite things: french onion soup & baked potatoes. These French onion twice-baked potatoes truly are the ultimate potato.
The Deets:
Combining two of my absolute favorite things—French onion soup and baked potatoes—into one delicious dish! These French onion twice-baked potatoes are truly the ultimate indulgence in comfort food. Imagine a perfectly baked potato, hollowed out and stuffed with a rich, cheesy, caramelized onion filling that’s buttery, flavorful, and downright irresistible.
After being filled, these potatoes are generously topped with even more gruyere cheese (because there’s no such thing as too much cheese), and then baked again until golden, bubbly, and deliciously crisp on top. And there you have it – so easy and delish!
These potatoes are versatile and perfect for any occasion. Serve them as a side dish at your next holiday dinner to wow your guests, or get creative by turning them into mini potatoes for an elegant and crowd-pleasing appetizer. They’re so delicious, I can’t stop making them. Either way hey’re guaranteed to be a hit and might just steal the show! Let me know if you give these a go, and stay tuned for more holiday-ready recipes! Leave a comment and let me know what you think.
French onion twice baked potatoes
Ingredients
- 1 Russet potato
- Olive oil
- Salt
- Pepper
- 3 1 tbsp butter + 2 tbsp for cooking the onions
- 1/4 cup Caramelized onions (see below for recipe)
- 1/4 cup Whipped cream cheese
- 1/3 cup Gruyere cheese + more for topping
- Chives for topping
Caramelized Onions
- 1 large yellow onion This should be enough to fill 3-4 potatoes – if only doing 1 potato, use a smaller onion
- 1/4 cup chicken broth water or vegetable broth also work
- Sea salt
- Pepper
- Drizzle of balsamic optional
- 3 tbsp Butter
Instructions
- Preheat oven to 425. Coat potato in oil and season with salt and pepper. Using a fork, pierce the potato. Bake in the oven for about an hour or until potato is softened enough to stick through with a fork. (Alternatively, you could microwave for about 7 min or so)
- Meanwhile, thinly slice the onions and add to a skillet with 2 tbsp butter. Season with salt and pepper. Cook, stirring often for about 20 minutes. If the pan is dry, add a little water or broth and let the onions cook down in the liquid.
- When potatoes are soft and done, scoop out the middle of the potato, being careful to not break through the bottom of the skin. Crank oven to broil.
- Add the potato middles to a bowl with gruyere cheese, caramelized onions, cream cheese, and 1 tbsp butter to a bowl and mix until creamy and combined. Scoop back into the potato and top with more gruyere cheese.
- Broil for 3-5 minutes until browned and bubbly. Top with chopped chives and that’s it! Enjoy!
Made this recipe? Don’t gatekeep! Five stars? Chef’s kiss?
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