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French Onion Twice Baked Potatoes

French onion twice baked potatoes combine fluffy russet potato filling with deeply golden caramelized onions and melted Gruyere. The potato skins are filled, topped, and baked until hot throughout and the cheese is melted.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Cooling and resting 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Side Dish
Cuisine: French
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large, 8 to 10 ounces each
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt divided (1 teaspoon for the potatoes and 1/2 teaspoon for the onions)
For the onion mixture
  • 6 tbsp unsalted butter divided (2 tablespoons for the onions and 4 tablespoons for the filling)
  • 2 yellow onions medium, thinly sliced
  • 1 tsp fresh thyme leaves
  • 0.5 cup low-sodium beef broth
  • 1 tsp Worcestershire sauce
For the filling and topping
  • 0.5 cup sour cream
  • 0.25 tsp black pepper
  • 1.5 cup shredded Gruyere cheese divided (1 cup for the filling and 1/2 cup for the topping)

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F.
  2. Scrub and dry the potatoes, prick each several times with a fork, rub with the olive oil, and sprinkle with 1 teaspoon of the salt.
  3. Place the potatoes on a rimmed baking sheet.
  4. Bake for 50 to 65 minutes, until a knife slides easily into the center of each potato.
Caramelize the onions
  1. Melt 2 tablespoons of the butter in a 12-inch skillet over medium-low heat.
  2. Add the onions and remaining 1/2 teaspoon salt and cook, stirring often, for 30 to 40 minutes, until deeply golden and soft.
  3. Stir in the thyme, beef broth, and Worcestershire sauce.
  4. Simmer for 2 to 4 minutes, until most of the liquid has evaporated.
  5. Remove from the heat and reserve 1/3 cup of the onion mixture for topping.
Fill and bake
  1. Let the potatoes cool for 10 minutes.
  2. Cut each potato in half lengthwise and scoop the flesh into a bowl, leaving about 1/4 inch of potato attached to the skins.
  3. Mash the potato flesh with the remaining 4 tablespoons butter, sour cream, black pepper, and 1 cup of the Gruyere.
  4. Fold in all but the reserved onion mixture.
  5. Spoon the filling into the potato skins.
  6. Top with the reserved onions and remaining 1/2 cup Gruyere.
  7. Bake at 400°F for 15 to 20 minutes, until hot throughout and the cheese is melted.
  8. Let the potatoes rest for 5 minutes before serving.

Notes

For deeply golden onions, cook them slowly and stir often. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the potato texture can change. For a vegetarian option, use vegetable broth instead of beef broth.