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French Onion Stuffed Potatoes are a delightful fusion of two beloved comfort foods—French onion soup and baked potatoes. Imagine the rich, savory flavors of caramelized onions melded with the creamy, nutty goodness of Gruyère cheese, all nestled within a fluffy baked potato. This recipe elevates the classic potato by infusing it with ingredients that not only enhance its taste but also transform it into a dish that feels indulgent yet comforting. Perfect for a cozy dinner or as a crowd-pleasing side dish, French Onion Stuffed Potatoes are not just delicious; they are also surprisingly easy to make.

French Onion Stuffed Potatoes

Discover the ultimate comfort food with French Onion Stuffed Potatoes! This delicious fusion combines creamy Gruyère cheese and sweet caramelized onions nestled in fluffy baked potatoes. Perfect for cozy dinners or gatherings, this recipe is surprisingly easy to make and packed with flavor. Elevate your meal with these savory treats that balance indulgence and simplicity. Try it today! #FrenchOnion #StuffedPotatoes #ComfortFood #RecipeIdeas #Foodie #DinnerInspiration #Yum
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Ingredients
  

4 large russet potatoes

2 tablespoons olive oil

1 large yellow onion, thinly sliced

2 tablespoons unsalted butter

1 teaspoon sugar

1 teaspoon garlic powder

1 teaspoon dried thyme

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper (adjust to taste)

½ cup beef broth (or vegetable broth for a vegetarian option)

1 cup shredded Gruyère cheese

¼ cup sour cream

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Bake the Potatoes: Scrub the russet potatoes clean, poke a few holes in each with a fork, and rub them with a tablespoon of olive oil. Place them directly on the oven rack and bake for about 45-60 minutes until tender when pierced with a knife.

      Caramelize the Onions: While the potatoes are baking, heat the butter and remaining olive oil in a large skillet over medium heat. Add the sliced onions and sprinkle with sugar. Sauté for about 15-20 minutes, stirring frequently, until the onions are golden brown and caramelized.

        Add Flavor: Stir in the garlic powder, dried thyme, salt, pepper, and broth. Cook for an additional 5 minutes until the mixture is slightly reduced and flavorful. Remove from heat and set aside.

          Prepare the Potatoes: Once the potatoes are done baking, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the insides, leaving a small border to maintain the shape.

            Mix the Filling: In a mixing bowl, combine the scooped potato flesh, caramelized onion mixture, half of the Gruyère cheese, and sour cream. Mix until well combined and creamy. Taste and adjust seasoning if necessary.

              Stuff the Potatoes: Spoon the onion-potato mixture back into the potato skins, evenly distributing the filling.

                Top with Cheese: Sprinkle the remaining Gruyère cheese generously over the stuffed potatoes.

                  Final Bake: Place the stuffed potatoes back on a baking sheet and return them to the oven for an additional 15-20 minutes, or until the cheese is melted and bubbly.

                    Garnish and Serve: Remove from the oven, garnish with fresh chopped parsley, and serve warm.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 4