⏱ Prep Time
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Prep Time: 15 minutes
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Cook Time: 60 minutes
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Total Time: 1 hour 15 minutes
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Servings: 4 stuffed potatoes
🍳 Equipment
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Baking sheet
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Skillet
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Mixing bowl
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Spoon
🥘 Ingredients
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4 large russet potatoes
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2 tbsp olive oil
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Salt & black pepper, to taste
French Onion Filling
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2 tbsp butter
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2 large yellow onions, thinly sliced
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1 tsp sugar (optional, for caramelizing)
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1 tsp fresh thyme (or ½ tsp dried)
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½ cup beef broth
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1 cup shredded Gruyère or Swiss cheese
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¼ cup sour cream or cream cheese
Topping (Optional)
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Extra shredded cheese
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Fresh parsley or chives
📝 Ingredient Notes
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Russet potatoes: Best for fluffy interiors.
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Gruyère: Classic French onion flavor; Swiss works well too.
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Onions: Yellow onions caramelize best.
👨🍳 Instructions
1. Bake potatoes
Preheat oven to 400°F (205°C).
Rub potatoes with olive oil, salt, and pepper.
Bake directly on rack or tray for 50–60 minutes until tender.
2. Caramelize onions
Melt butter in skillet over medium-low heat.
Add onions and sugar. Cook 25–30 minutes, stirring often, until deep golden.
Add thyme and beef broth; simmer 5 minutes until reduced.
3. Make filling
Slice tops off potatoes and scoop out flesh into a bowl.
Mix with sour cream, caramelized onions, and half the cheese.
4. Stuff & bake
Fill potato skins, top with remaining cheese.
Bake 10–15 minutes until cheese is bubbly and golden.
5. Serve
Garnish with parsley or chives and serve hot.
📊 Nutrition (Approx per potato)
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Calories: 420
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Protein: 12g
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Carbs: 38g
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Fat: 24g
⭐ Tips & Variations
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Extra rich: Add a splash of heavy cream to filling.
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Vegetarian: Use vegetable broth instead of beef broth.
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Protein boost: Add shredded chicken or crispy bacon.
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Make ahead: Assemble, refrigerate, and bake when ready.
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Air fryer: Reheat stuffed potatoes at 370°F for 6–8 minutes.
