Stuffed French Onion Potatoes

            The baked potato, to me, is a classic side dish that can be served in a wide variety of ways. This is one of those ways. The baked potato can be served with any type of meat, as a side dish, it can also be the main dish.

You can use leftover baked potatoes to make twice baked, American Fries, stuffed potatoes or even use them in a potato salad. It is just one of those foods that can never not be used.

            Now we will take that versatile baked potato and make it into a fancy meal that tastes like it took all day to cook. French Onion soup is one of those sides that is sought after in many fancy restaurants.

It is actually quite simple to make. So, it does surprise me that more people do not venture it on their own.

Frequently Asked Questions:

Can I make these ahead of time?

The Stuffed French Onion Baked Potatoes can be made ahead of time, for the most part. You can make the twice baked potato, but you will leave off the carmelized onions, thyme and the other half of the cheese.

How do I store these?

When making ahead, you can wrap the twice baked potato without the onions and second half of the cheese and store them in the refrigerator for two days.

Does the aluminum foil bake the potato faster?

No, that is done to keep the potato soft. I like the crispness of the potato skins in this dish. I will wash my potatoes, then rub with oil and sprinkle with salt before baking, uncovered.

What Ingredients do you need for Stuffed French Onion Potatoes?

4 large russet potatoes

6 ounces of shredded Gruyere cheese

3 white onions, sliced

½ cup beef broth

½ cup white wine

4 tbsp unsalted butter

Salt and pepper to taste

How to make French bulb with strong taste whole potatoes?

FIRST STEP:

Preheat the oven to 375*

Spray a baking sheet with non-stick spray

SECOND STEP:

Bake the potatoes and allow to cool

When cooled, scoop out an oval shape of potatoes from the center of each potato

THIRD STEP:

Place the scooped out portions into a bowl and mash well with a potato masher

Add butter to a skillet that is set on medium heat

FOURTH STEP:

When the butter is melted, add in the sliced onions

Saute until the onions are tender

FIFTH STEP:

Add the white wine to the pan and stir to deglaze the pan and reduce the liquid to half the amount

Slowly stir in the beef broth using a whisk to stir while pouring.

Continue to saute to reduce the liquid.

SIXTH STEP:

Place half of this onion mixture into the mixing bowl with the mashed potatoes

 

Spoon in the onion mixture into each of the scooped out potatoes, saving half of the onion mix.

SEVENTH STEP:

Place the stuffed potatoes onto the baking sheet

Pour the remaining onion mix evenly over the potatoes and sprinkle with the shredded cheese

EIGHTH STEP:

Allow to bake for 10 to 20 minutes, until the cheese is browned and bubbly on top.

Serve and enjoy!

YUM!