These French Onion Twice Baked Potatoes are the ultimate mash up of the decadent French Onion Soup and creamy twice baked potatoes. Perfect for a weeknight or holiday meal, they’re a potato recipe that’s sure to be a crowdpleaser.
French onion soup and twice-baked potatoes are two of my favorite comfort foods, so combining them into one recipe just made sense. These French Onion Baked Potatoes takes everything you love about the classic soup and turns it into a loaded twice-baked potato.
The potato is filled with caramelized onions and a creamy potato mixture, then topped with plenty of cheese and baked until golden and bubbly. It’s a fun way to turn the flavors of French onion soup into an easy comfort-food dinner or side.
If you like this potato recipe, you’ll love my Southwestern Twice Baked Potato and my Spinach Artichoke Twice Baked Potatoes.
Why You’ll Love This Recipe
- Two comfort-food favorites in one: This recipe combines the savory flavors of French onion soup with everything you love about a loaded baked potato.
- Simple ingredients, plenty of flavor: Caramelized onions and Gruyère give the potatoes that classic French onion flavor without a complicated ingredient list.
- Easy to serve different ways: Make full-size potatoes for a hearty side dish or use smaller potatoes for a bite-sized appetizer.
- Perfect for making ahead: Stuff the potatoes in advance, refrigerate, then top with cheese and broil just before serving.
Ingredients
- Russet potatoes: Russet potatoes have a fluffy interior that makes them ideal for twice-baked potatoes while the skins hold their shape in the oven.
- Gruyère cheese: Gruyère melts into the potato filling and adds the nutty, savory flavor you expect from French onion soup.
- Yellow onion: Yellow onions caramelize until soft and sweet, creating the French onion flavor at the center of the recipe.
- Butter: A tablespoon of butter adds richness and helps make the twice-baked potato filling smooth and creamy.
- Olive oil: Olive oil helps the onions cook slowly and caramelize without burning.
- Chicken stock: Chicken stock adds savory flavor and moisture to the onions as they cook down.
- Chives: Fresh chives add a mild onion flavor and a fresh finish to the potatoes.
- Whipped cream cheese: Whipped cream cheese makes the potato filling creamy while keeping it light and easy to mix.
How to Make French Onion Baked Potatoes
1. Preheat oven to 425F. 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.
2. Meanwhile, thinly slice the onions and add to a skillet with 2 tbsp olive oil. 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.
3. When potatoes are soft and done, scoop out the middle of the potato, being careful to not break through the bottom of the skin. Switch the oven to broil.
4. 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.
5. Scoop back into the potato and top with more gruyere cheese.
6. Broil for 3-5 minutes until browned and bubbly. Top with chopped chives and that’s it! Enjoy!
Expert Tips
- Don’t rush the caramelized onions: Give the onions the full 20 minutes over medium heat, stirring frequently, to develop the deep flavor that makes these potatoes taste like French onion soup.
- Add broth as needed: If the onions start to stick or dry out before they’re caramelized, add a splash of broth to keep them cooking without burning.
- Scoop carefully: Gently scoop out the potato flesh, leaving a thin layer around the edges so the skin stays intact and holds its shape when restuffed.
- Keep an eye on the broiler: Broil for just 3–5 minutes, watching closely, until the Gruyère is melted, bubbling, and lightly browned.
Variations & Substitutions
- Make them mini: Use small potatoes to turn the recipe into an easy, individual appetizer for parties or holidays.
- Swap the cheese: Swiss or fontina can be used in place of Gruyère for a similar creamy, melty finish.
- Add wine or sherry: Deglaze the onions with a splash of dry white wine or sherry to add another layer of flavor.
- Add some crunch: Sprinkle crispy fried onions or breadcrumbs over the cheese before broiling for a crunchy topping.
Storage & Reheating
Fridge: Store leftover French Onion Baked Potatoes in an airtight container in the refrigerator for up to 3–4 days, then reheat in the oven or air fryer until warmed through.
Freezer: Freeze the stuffed potatoes before the final cheese topping and broiling for up to 2 months; thaw overnight in the refrigerator before reheating and finishing with Gruyère.
Make Ahead: Prepare and stuff the potatoes up to 1–2 days in advance, cover and refrigerate, then add the cheese and broil just before serving.
FAQs
Yes! Caramelize the onions up to 3 days in advance and store them in an airtight container in the refrigerator until you’re ready to assemble the potatoes.
Yes! Pierce the potato with a fork and microwave until tender, about 5–8 minutes depending on its size, then continue with the recipe as directed.
Absolutely! Use small potatoes and follow the same method to make individual French onion twice-baked potatoes that are easy to serve as an appetizer.
More Comforting Potato Recipes
- French Onion Potato Stacks
- Boursin Breakfast Twice Baked Potatoes
Fancy Loaded Mini Baked Potatoes - Crispy Potato and Pancetta Pancakes
French Onion Baked Potatoes
Ingredients
- 2 Russet potatoes
- 3 tbsp Olive oil 1 tbsp to coat the potatoes before baking and 2 for caramelizing the onions
- Salt
- Pepper
- 2 tbsp butter
- Caramelized onions (see below for recipe) (divided between the 2 potatoes)
- 1/2 cup whipped cream cheese
- 2/3 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
- 2 tbsp olive oil
Instructions
- Preheat oven to 425F. 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.
- Meanwhile, thinly slice the onions and add to a skillet with 2 tbsp olive oil. 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. Switch the 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!
Video
Notes
- Microwave: Pierce the potato all over with a fork and microwave for 5–8 minutes, turning halfway through, until fork-tender. This is the fastest option.
- Air fryer: Cook at 400°F for 35–45 minutes, depending on the size of the potato. This gives you a crisp skin similar to oven baking.
- Microwave + air fryer/oven: Microwave until almost tender, then cook at 400°F for 5–10 minutes to crisp the skin. This would be my pick if you want to save time but still need sturdy skins for twice-baked potatoes.
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