French Onion Baked Potatoes are your new go-to comfort dish. Fluffy potatoes topped with the classic French Onion Soup ingredients for a delectable side dish!
These French Onion Baked Potatoes are a savory twist on a classic comfort food. Combining the rich, caramelized flavors of French onion soup with a warm and fluffy baked potato. Each potato is stuffed with sweet, slow-cooked onions, melted butter, and gooey cheese then baked until bubbly and golden.
I love baked potatoes, I could eat them as a meal more often than I should admit. If you are looking for more flavor filled potato recipes then you have to check out my twice-baked potatoes or cheesy broccoli-stuffed potatoes.
French Onion Baked Potatoes Recipe
Table of Contents
Why We Love This Baked Potato
- Combines the rich, savory flavor of French onion soup with hearty baked potatoes.
- French Onion Baked Potatoes recipe is easy to make with simple ingredients you may already have in your kitchen.
- This side dish is a great way to use leftover baked potatoes.
Recipe Ingredients
- Onion: Caramelized onions add a sweet, caramelized flavor with a soft texture
- Gruyere Cheese or Swiss Cheese: Melty and creamy with a nutty taste, it creates a rich, gooey topping.
- Beef Stock: Provides a deep, savory flavor to these baked potatoes.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Freshly chopped parsley or chives sprinkled on top add a burst of color and a hint of freshness that complements the rich, savory flavors of the dish. Alternatively, a dollop of sour cream can provide a creamy contrast. For a bit of crunch, try adding crispy fried onions or even crumbled bacon.
- Oil Substitute: Use olive oil instead of avocado oil for a similar smooth texture and slightly different yet complementary taste.
How to Make French Onion Baked Potatoes
Step 1: Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius). Rub potatoes with oil and pierce with a fork on the top of each potato six times. Place on a foil-lined baking sheet. Bake for 45 minutes to 1 hour or until the internal temperature reaches 200 degrees Fahrenheit (93 degrees Celsius).
Step 2: Meanwhile, in a medium skillet set over medium-low heat, add 2 tablespoons of butter. Once the butter has melted, add the onion. Sprinkle with salt and sugar. Cook until caramelized, about 30 minutes. Stir frequently to prevent burning.
Step 3: Add the pepper and garlic. Cook for 2 minutes or until the garlic is fragrant. Pour in beef stock and thyme. Turn to medium heat and simmer for 15 minutes.
Step 4: Remove the potatoes from the oven and cut down the center with a knife. Press the ends together to pop the potato open (just be gentle). Divide the remaining butter into 4 pieces. Place into the center of each potato. Carefully ladle the soup into each potato, dividing evenly between them. Go back and forth to allow as much liquid to be absorbed as possible.
Step 5: Place a slice of cheese on top and broil until the cheese is golden brown. Remove from the oven and serve.
FAQs
For crispier skin, rub the potatoes with oil and salt before baking, and place them directly on the oven rack without foil.
The onions are caramelized when they turn a deep golden brown and have a sweet, rich flavor. This usually takes about 30 minutes.
Storage Info
To STORE French Onion Stuffed Potatoes leftovers, place them in an airtight container and refrigerate for up to 3 days. To FREEZE, wrap each potato in an aluminum foil and place it in a freezer-safe bag. They can be frozen for up to 2 months.
To REHEAT, thaw overnight in the fridge if frozen. Then, bake at 350°F (175°C) for 20-25 minutes or until heated through. For a quicker option, microwave on medium heat for 3-4 minutes.
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French Onion Baked Potatoes Recipe
Ingredients
For the potatoes:
- 4 large russet potatoes
- 1 tbsp. avocado oil - canola oil or grapeseed oil
For the French onion soup:
- 4 tbsp. salted butter - divided
- 1 large yellow onions or white onion - thinly sliced
- 1/2 tsp. coarse kosher sea salt
- 1/2 tsp. granulated sugar
- 1/4 tsp. ground black pepper
- 1 tsp. freshly minced garlic - about 2 cloves
- 1 can - 14 oz. beef stock
- 1 tsp. freshly minced thyme
For the topping:
- 4 slices gruyere or Swiss cheese
Instructions
- Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius). Rub potatoes with oil and pierce with a fork on the top of each potato six times. Place on a foil-lined baking sheet. Bake for 45 minutes to 1 hour or until the internal temperature reaches 200 degrees Fahrenheit (93 degrees Celsius).
- Meanwhile, in a medium skillet set over medium-low heat, add 2 tablespoons of butter. Once the butter has melted, add the onion. Sprinkle with salt and sugar. Cook until caramelized, about 30 minutes. Stir frequently to prevent burning.
- Add the pepper and garlic. Cook for 2 minutes or until the garlic is fragrant. Pour in beef stock and thyme. Turn to medium heat and simmer for 15 minutes.
- Remove the potatoes from the oven and cut down the center with a knife. Press the ends together to pop the potato open (just be gentle). Divide the remaining butter into 4 pieces. Place into the center of each potato. Carefully ladle the soup into each potato, dividing evenly between them. Go back and forth to allow as much liquid to be absorbed as possible.
- Place a slice of cheese on top and broil until the cheese is golden brown. Remove from the oven and serve.
Such a fun upgrade from plain baked potatoes, I’ll be making them again.
My favorite soup in a baked potato?! What a genius idea. It was so easy to make and so so yummy! Especially loved how easy it was to make.
We love a twist on an already favorite.
Super loved this amazing recipe! Will surely have this again, super easy to make and tasted really delicious! Well done!
When the soup soaks into the potato, it is SO delicious – and the sprinkle of fresh thyme puts this recipe over the top!