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–+ servings

French Onion Baked Potatoes

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.
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Ingredients

Serves 2 potatoes
  • 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! 

Notes

Note: Alternative ways to cook the russet potato instead of baking it in the oven:
  • 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.

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.