French Onion Soup Stuffed Potatoes
Baked potatoes transformed into something extraordinary. These French onion soup stuffed potatoes are full of flavor. Add grilled steak for an extra filling meal!
I back transforming another spud into something spectacular. This recipe was inspired by one that my mom made. She raved about it and I thought, hey, that does sound pretty good! I didn’t have the recipe to go off, so I kind of winged it. I’m happy to say my husband was a fan! Two big thumbs up from him. Of course, I did stuff a few with grilled steak to make them more of a meal. More on that later…
To start, you’ll need to grab 4 large russet potatoes. I’ve found that rubbing them with oil and then pricking them 6 times yields a crispy exterior and soft interior. That along with baking them at a high temp- I’m talking 450 degrees.
While they’re baking you’ll make the soup. It’s pretty straightforward. Caramelize the onions, add in the broth and simmer away. Nothing too fancy. The key is low and slow so you don’t burn the onions and a bit of fresh thyme at the end to really brighten things up. Of course dried will work too!
When the potatoes are fully baked, split them down the middle and pop them open. Add a little pat of butter inside and then slowly ladle in the soup. I like to add a little at a time, going one after another. This allows the potato to absorb it instead of it spilling out. Repeat until all of the soup has been added.
If you want to make these potatoes more of a meal, you can easily add some grilled steak to them. I knew my husband would want some protein so I added some to ours. They’re delicious with and without it!
Place a slice of gruyere or Swiss cheese over the opening. Broil the potatoes until bubbly and golden.
Dig in while these are warm. They are SOOOO good! And for those wondering, they reheat really well too.
What kind of stuffed potato recipes would you like to see? I’m thinking breakfast stuffed potatoes or creamy corn and bacon stuffed potatoes. Mmmm!
Need more recipes? Subscribe to my email list! Simply enter your email in a subscription box located on the right hand side of the blog or scroll below the recipe and sign up there. You’ll receive posts, newsletters and so much more!
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 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
- Preheat oven to 450 degrees. 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 F.
- 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 the two. Go back and forth to allow as much liquid to be absorbed as possible.
- Place a slice of cheese over top and broil until cheese is golden brown. Remove from the oven and serve.