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French onion twice baked potatoes

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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!