French Onion Stuffed Potatoes

When I’m looking for the wonderful, rich flavor of french onion soup without all the time for that labor of love, this stuffed potatoes recipe is my go-to.

All you need is a few ingredients on hand, no special tools (a good knife, whisk, and a baking dish will be plenty), and you’re on your way.

This recipe for onion-stuffed potatoes is ready to enjoy in just over half an hour and has all the warmth and flavor of a hearty soup.

Pair it with your favorite protein and a light salad for a lovely, balanced meal any night of the week!

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Why I love French Onion Stuffed Potatoes?

• French onion soup takes hours to prepare and this recipe offers the same flavors in far less time.
• All I need to buy is the gruyere when I want to make these stuffed potatoes – usually I’ve got everything else on hand!
• Potatoes topped with cheese and onions is a delicious combination and pairs with all my favorite fall or winter meals
•  Easy to make extras to share at a holiday, but simple enough to enjoy on a busy week night, too.

Why do you need to soak potatoes before baking?

Soaking cut potatoes keeps them nice and white instead of turning an unpleasant grey. In addition, it removes some of the excess starch so your potatoes come out fluffy and light instead of a bit gummy. To make things easy it’s best to keep a bowl of cold water handy and just gently add the potatoes to the bowl as you cut and leave them soaking until you’re ready to use them. If you are baking your potatoes whole soaking them for up to two hours ahead of time makes them extra fluffy!

How to serve French Onion Stuffed Potatoes?

These stuffed potatoes are wonderful with a piece of steak, baked chicken, a piece of salmon, or in place of fries with a burger. They also would be fabulous on their own, paired with a salad, for a lighter and meatless meal.

Cooking Tips:

• Soak those potatoes before baking them for extra fluffy texture!
• Bake your potatoes up to 3 days ahead to save time and make this recipe go faster.
• Use a melon baller or smaller spoon to scoop out the insides of your potatoes to make a lovely little boat shape.

Variations:

• Make them vegan! Yes, vegan – substitute the butter for your favorite plant-based butter and check out some of the amazing vegan cheese options out there these days.
• Mash all of the potatoes, skin and all, and place half a potato in a ramekin. Top with the onion and then cheese so it’s a layered, single serving.

Ingredients:

• Baked potatoes
• Onions
• Butter unsalted
• White cooking wine
• Beef broth
• Salt and pepper to taste
• Shredded gruyere cheese

How to make French Onion Stuffed Potatoes:

Step 1. Preheat the oven to 375 degrees.

Step 2. Cut an oval shape on the top of each potato and scoop out the inside of the potatoes.

Step 3. Mash the inside flesh of the potatoes in a mixing bowl.

Step 4. Over medium heat on the stove, melt the butter and add the onions. Saute until the onions are softened.

Step 5. Add the white cooking wine to the skillet to deglaze, and continue to saute until the liquid is reduced by half.

Step 6. Whisk in the beef broth.

Then, saute until the liquid is almost gone.

Step 7. Place half of the onion mixture into the bowl with the potato and mix together well.

Step 8. Stuff the potatoes with the filling.

Then, top with the remaining onion mixture and shredded cheese.

Step 9. Bake until the cheese has melted.

French Onion Stuffed Potatoes

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

When I’m looking for the wonderful, rich flavor of a French onion soup without all the time for that labor of love, this stuffed potatoes recipe is my go-to. All you need is a few ingredients on hand, no special tools (a good knife, whisk, and a baking dish will be plenty), and you’re on your way. This recipe for onion stuffed potatoes is ready to enjoy in just over half an hour and has all the warmth and flavor of a hearty soup. Pair it with your favorite protein and a light salad for a lovely, balanced meal any night of the week!

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Ingredients 

• 4 Large baked potatoes
• 3 Onions sliced
• 4 Tbsp. Butter unsalted
• ½ C. White cooking wine
• ½ C. Beef broth
• Salt and pepper to taste
• 6 oz. Shredded gruyere cheese

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Instructions

• Preheat the oven to 375 degrees.
• Cut an oval shape in the top of each potato and scoop out the inside of the potatoes.
• Mash the inside flesh of the potatoes in a mixing bowl.
• Over medium heat on the stove, melt the butter and add the onions. Saute until the onions are softened.
• Add the white cooking wine to the skillet to deglaze, and continue to saute until the liquid is reduced by half.
• Whisk in the beef broth and saute until the liquid is almost gone.
• Place half of the onion mixture into the bowl with the potato and mix together well.
• Stuff the potatoes with the filling and top with the remaining onion mixture and shredded cheese.
• Bake until the cheese has melted.

Nutrition

Calories: 641kcal | Carbohydrates: 72g | Protein: 23g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Cholesterol: 84mg | Sodium: 568mg | Fiber: 8g | Sugar: 7g

Author: Laura

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How to store French Onion Stuffed Potatoes?

Cover up your baking dish and keep in the refrigerator for up to a week.

How to reheat French Onion Stuffed Potatoes?

While the microwave will do just fine here, there is nothing like that wonderful oven crispness. Reheat in a warm (200-degree) oven for 10 minutes for a warm, crispy presentation. It can warm while you make the rest of the meal.

How long do French Onion Stuffed Potatoes last in the fridge?

Keep for up to a week or freeze for up to a month and enjoy later.

Can I make ahead French Onion Stuffed Potatoes?

Yes. Baking the potatoes ahead will save you time. Likewise, it’s possible to mix up the insides of these onion-stuffed potatoes for quicker assembly.

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