Imagine combining the rich, caramelized flavors of French onion soup with the hearty comfort of a perfectly baked potato. That’s exactly what these French Onion Stuffed Baked Potatoes deliver—a creative twist that transforms two classics into something extraordinarily delicious. I discovered this combination during a chilly evening when I was craving both French onion soup and something more substantial. The result was this show-stopping side dish (or main course!) that delivers all the caramelized onion goodness and gooey Gruyère cheese you love about French onion soup, but stuffed into a fluffy baked potato. Trust me, this recipe elevates the humble spud to gourmet status with surprisingly little effort.
Why You’ll Love These French Onion Stuffed Baked Potatoes
- Perfect Flavor Marriage – The sweet, savory depth of caramelized onions perfectly complements the earthy potato
- Impressive Presentation – Looks gourmet despite being relatively simple to prepare
- Versatile Serving – Works as a substantial side dish or a complete meal with a simple salad
- Make-Ahead Option – Components can be prepared in advance for easy assembly
Ingredients for French Onion Stuffed Baked Potatoes
- Russet potatoes – Their starchy texture creates the fluffiest interior (choose similar-sized potatoes for even cooking)
- Yellow onions – The foundation of our French onion flavor (sweet onions work beautifully too)
- Butter – Essential for both potato creaminess and onion caramelization
- Beef broth – Adds depth and authentic French onion flavor
- Worcestershire sauce – Provides umami notes that enhance the caramelized onions
- Fresh thyme – The classic herb that complements both potatoes and onions
- Gruyère cheese – Traditional for French onion flavor, but Swiss or provolone can substitute
- Sour cream – Adds creaminess to the potato filling
- Garlic – Infuses aromatic depth
- Salt and pepper – Essential seasonings
- Olive oil – For crisping the potato skins
How to Make French Onion Stuffed Baked Potatoes
Step 1: Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub 4 large russet potatoes thoroughly, then pat dry. Prick each potato several times with a fork to allow steam to escape. Rub the potatoes with olive oil and sprinkle with salt. Place directly on the oven rack with a baking sheet on the rack below to catch any drips. Bake for 50-60 minutes until the skin is crisp and the inside feels soft when gently squeezed.
Step 2: Caramelize the Onions
While the potatoes bake, thinly slice 2 large yellow onions. In a large skillet over medium-low heat, melt 2 tablespoons of butter. Add the sliced onions with a pinch of salt and cook, stirring occasionally, for about 30-40 minutes until deeply golden and caramelized. Be patient—this slow process is key to developing the sweet, complex flavor.
Once the onions are caramelized, add 2 minced garlic cloves and cook for 30 seconds. Pour in 1/4 cup of beef broth and 1 teaspoon of Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Add 1 teaspoon of fresh thyme leaves and cook until most of the liquid has evaporated, about 3-5 minutes. Season with salt and pepper to taste.
Step 3: Prepare the Filling
When the potatoes are done, allow them to cool slightly until you can handle them. Cut a slit lengthwise in the top of each potato and gently squeeze the ends to open them up. Carefully scoop out the inside of each potato into a bowl, leaving about 1/4-inch of potato attached to the skin to maintain structure.
To the potato flesh, add 2 tablespoons of butter, 1/4 cup of sour cream, and season with salt and pepper. Mash until smooth but not gummy. Fold in half of the caramelized onions and 1/2 cup of shredded Gruyère cheese.
Step 4: Stuff and Bake
Spoon the potato mixture back into the potato skins. Top each potato with the remaining caramelized onions and sprinkle with the remaining 1/2 cup of shredded Gruyère.
Return the stuffed potatoes to the oven and bake for an additional 15 minutes, until the cheese is melted and bubbling. For an extra golden top, broil for 1-2 minutes, watching carefully to prevent burning.
Pro Tips for Perfect French Onion Stuffed Potatoes
- Potato Selection – Choose russet potatoes of similar size for even cooking
- Onion Patience – Don’t rush the caramelization process; those slow-cooked onions are the star
- Cheese Options – While Gruyère is traditional, a mix with provolone or even a touch of Parmesan works beautifully
- Make-Ahead Strategy – Bake potatoes and caramelize onions a day ahead; assemble and final bake just before serving
These French Onion Stuffed Baked Potatoes combine the best of two comfort food classics into one memorable dish. The contrast between the crispy potato skin, creamy potato filling, sweet caramelized onions, and gooey melted Gruyère creates a perfect bite every time. Whether served alongside a steak, as a substantial side, or as the main event with a simple green salad, these potatoes are sure to impress.