French Onion Stuffed Potatoes

French Onion Stuffed Potatoes

Take your baked potato game to the next level with this savory twist inspired by the flavors of French onion soup. These stuffed spuds are packed with caramelized onions and topped with melty Gruyère, making them the perfect cozy comfort food for any occasion.

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🧾 Ingredients

Ingredient	Quantity
Large russet potatoes	4
Olive oil	2 tablespoons
Large onions, thinly sliced	2
Garlic, minced	2 cloves
Dried thyme	1 teaspoon
Beef or vegetable broth	1 cup
Shredded Gruyère cheese	1 cup
Salt and pepper	To taste

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👨‍🍳 Instructions

Step 1: Bake the Potatoes
Preheat oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Use a fork to poke holes around each one to allow steam to escape. Rub each potato with olive oil, sprinkle with salt, and place them on a baking sheet. Bake for 50–60 minutes, or until fork-tender.

Step 2: Cook the Onions
While the potatoes bake, warm olive oil in a large skillet over medium heat. Add the sliced onions and cook for 20–25 minutes, stirring occasionally, until deeply golden and caramelized. Stir in garlic and thyme; cook for 2 more minutes. Pour in the broth and simmer until it reduces by half, creating a rich, flavorful onion mixture.

Step 3: Fill the Potatoes
Once the potatoes are out of the oven and cool enough to handle, slice them open lengthwise and gently squeeze the sides to create a pocket. Use a fork to fluff the inside flesh. Spoon in the onion mixture and top generously with shredded Gruyère.

Step 4: Bake Again
Return the filled potatoes to the oven for another 10 minutes, or until the cheese is melted and bubbling.

Step 5: Serve
Let cool slightly before serving. For an added touch, garnish with a sprinkle of fresh thyme or chopped parsley. Serve warm and enjoy every savory bite.

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🔄 Substitution Tips

• Swap beef broth for vegetable broth to make it vegetarian-friendly.
• Don’t have Gruyère? Swiss, mozzarella, or even white cheddar make tasty alternatives.