FRENCH ONION STUFFED POTATOES 

These French Onion Stuffed Potatoes combine all the flavors of classic French onion soup—caramelized onions, rich broth, melted cheese—with the comfort of baked potatoes. Each potato is hollowed out, filled with savory onion filling, topped with gooey Gruyère or mozzarella, and baked to golden perfection. It’s a warm, comforting side dish or even a full meal!

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⏱ Prep Time

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 4

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🍳 Equipment

• Baking sheet
• Large skillet
• Mixing bowl
• Spoon for scooping potatoes
• Knife & cutting board

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🧂 Ingredients

For the Potatoes

• 4 large russet potatoes
• 2 tbsp olive oil
• Salt & pepper

For the French Onion Filling

• 2 tbsp butter
• 2 large onions, thinly sliced
• 1 garlic clove, minced
• ½ tsp thyme
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup beef broth
• 1 tbsp Worcestershire sauce

For the Topping

• 1 cup shredded Gruyère or mozzarella
• Fresh parsley (optional)

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📝 Ingredient Notes

• Russet potatoes: Best for baking and stuffing because they stay firm and fluffy.
• Onions: Yellow or sweet onions caramelize beautifully.
• Beef broth: Gives authentic French onion flavor.
• Cheese: Gruyère is traditional, but mozzarella or Swiss also works.

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🧑‍🍳 Instructions

1. Bake the Potatoes

1. Preheat oven to 425°F (220°C).
2. Wash potatoes, rub with olive oil, salt, and pepper.
3. Pierce with a fork and bake 45–60 minutes, until soft inside.

2. Make the Caramelized Onion Filling

1. In a skillet, melt butter over medium heat.
2. Add onions, salt, pepper, and thyme.
3. Cook 20–25 minutes until golden and caramelized.
4. Add garlic and cook 1 minute.
5. Stir in beef broth and Worcestershire.
6. Simmer 3–5 minutes until thick and glossy.

3. Prepare the Potatoes for Stuffing

1. Let baked potatoes cool slightly.
2. Cut each potato lengthwise and gently scoop out some of the inside, leaving a sturdy shell.
3. Mash the scooped potato with a few spoonfuls of the caramelized onions.

4. Stuff the Potatoes

1. Fill each potato with the onion-potato mixture.
2. Top generously with shredded cheese.

5. Bake Again

1. Return stuffed potatoes to the oven for 10 minutes or until cheese is melted and bubbly.

6. Serve

Sprinkle with fresh parsley and serve warm!

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🍽 Nutrition (per stuffed potato)

Approximate:

• Calories: 330
• Protein: 10g
• Fat: 13g
• Carbs: 45g
• Fiber: 4g

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💡 Tips

• For deeper flavor, cook onions low and slow for up to 30 minutes.
• Add bacon bits for a smoky twist.
• Mix the potato with cheese for extra creaminess.
• Make ahead: prep potatoes and filling, then bake with cheese right before serving.

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🔄 Variations

• French Onion Chicken Potatoes: Mix shredded chicken into the filling.
• Loaded Style: Add sour cream, chives, and cheddar.
• Vegetarian: Use vegetable broth instead of beef.
• Mini Version: Use small potatoes for party appetizers.