Cheesy French Onion Stuffed Potatoes – These Cheesy French Onion Stuffed Potatoes are the ultimate comfort food—a delightful twist on a classic. With soft russet potatoes, savory caramelized onions, decadent Gruyere cheese, and a splash of sherry. This recipe conveys warmth to the plateau with every morsel. Excellent for a comfy family feast or even as a side dish for assemblages, this recipe is rich in taste and manageable to assemble. With only 40 minutes total, it’s a simple yet indulgent dish you’ll want to make again and again.
I remember the first time I made this dish—my husband had a particularly long day at work, and I wanted to make something that felt like a warm hug. He loves French onion soup, so I decided to mix that flavor with hearty baked potatoes. When I served them, the aroma of caramelized onions and melted Gruyere filled the room. My husband took one bite and his eyes lit up, and then our kids followed suit—everyone was hooked. Now, it’s a go-to convenience meal for us on frigid nights or whenever we need something filling and appetizing.
What makes this Cheesy French Onion Stuffed Potatoes truly special?
These stuffed potatoes carry all the best components of French onion soup and change them into a more wholehearted dish. The soft russet potatoes serve as the ideal vehicle for the scrumptious caramelized onions, and the Gruyere adds a cheesy, nutty richness that melts to perfection. The addition of sherry or white wine to deglaze the pan imbues the onions with a depth of savor that heightens the dish. While the beef broth rounds out the savory notes. Whether you serve these as a side or a main course, they are sure to gladden any gathering.
What You Need To Make This Cheesy French Onion Stuffed Potatoes Recipe?
Russet Potatoes: The starchy texture of russet potatoes makes them ideal for baking and stuffing. Their sturdy skins hold up well to being stuffed and baked.
Yellow Onions: These caramelize beautifully, bringing sweetness and depth to the dish. Take your time cooking them to achieve a golden, rich flavor.
Gruyere Cheese: This nutty, melty cheese is key to getting that authentic French onion soup flavor. Feel free to substitute with Swiss cheese if Gruyere isn’t available.
Dry Sherry or White Wine: This adds a sophisticated depth to the onions. If you don’t have sherry or wine on hand, vegetable broth can be substituted, though it won’t have the same punch of flavor.
Beef Broth: This brings a hearty base to the dish, helping tie together the flavors of the onions and the potatoes.
Steps To Make Cheesy French Onion Stuffed Potatoes:
Step 1: Preheat your oven to 375°F. While the oven warms, soften the butter in a big skillet over medium heat. Add in the thinly sliced onions and season with a drizzle of salt, pepper, and thyme. Let the onions cook low and slow, stirring occasionally until they turn beautifully caramelized—this is where all the magic happens! Once golden, pour in the sherry or wine to deglaze the pan, making sure to scrape up all those flavorful bits stuck to the bottom. Then, add the beef broth and let it simmer until reduced and thickened.
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Step 2: Meanwhile, score the tops of your baked potatoes and spoon out the interiors, placing the fluffy potato flesh in a mixing bowl. Smash the potato with half of your scrumptious onion mixture, then carefully spoon the mixture back into the potato skins. Arrange the stuffed potatoes on a baking sheet, top with the remaining onions, and generously sprinkle with grated Gruyere cheese. Bake for 10 minutes until the cheese is softened and frothy. If you’re feeling fancy, give them a quick broil to get that perfect golden brown finish. Serve hot and enjoy!
Tip:
For an even deeper flavor, you can roast the potatoes instead of simply baking them. The extra crispy skin adds a lovely contrast to the creamy, cheesy filling inside. And don’t rush the onions—let them take their time to caramelize fully. The low and slow cooking method is essential to bring out their natural sweetness and achieve that rich, deep flavor we all love in French onion soup. If you like your stuffed potatoes extra cheesy, mix a bit of Gruyere into the mashed potato mixture before stuffing the skins. Trust me, it’s worth it!
Frequently Asked Questions:
Can I use a different type of cheese?
Yes! While Gruyere provides a nutty, melty richness, you can substitute it with Swiss cheese or even sharp cheddar for a different flavor profile.
Can I make this ahead of time?
Absolutely! Prepare the potatoes and stuffing ahead, then store them in the fridge. When you’re ready to serve, pop them in the oven to heat through and melt the cheese.
What can I serve with this dish?
These stuffed potatoes are hearty enough to be a meal on their own, but they pair beautifully with a light side salad or roasted vegetables for balance.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy French Onion Stuffed Potatoes
Ingredients
- 4 large russet potatoes
- 4 tbsp unsalted butter
- 4 medium yellow onions halved and thinly sliced
- 1/2 tsp dried thyme leaves
- 1/2 c dry sherry or dry white wine
- 1 c beef broth
- 2 c grated Gruyere cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F.
- In a big skillet, soften the butter over medium-high heat. Add the thinly sliced onions, and season with kosher salt, pepper, and thyme. Let the onions cook slowly, stirring occasionally until they become soft and caramelized—this should take around 20-25 minutes.
- Once the onions are beautifully caramelized, pour in the sherry or wine to deglaze the skillet. Stir pleasingly, scraping up any tasty pieces adhered to the bottom. Add the beef broth, and simmer until the liquid has mostly evaporated about 5-10 minutes.
- While the onions are cooking, slice the top third of each baked potato and scoop out the inside into a medium bowl. Mix half of the caramelized onions with the scooped-out potato flesh until well combined.
- Stuff the hollowed-out potato shells with the potato-onion mixture. Place the filled potatoes on a baking tray. Top each one with the remaining caramelized onions, and then sprinkle generously with grated Gruyere cheese.
- Bake in the preheated oven for about 10-12 minutes or until the cheese is softened and golden brown. If desired, broil the potatoes for an additional 1-2 minutes to achieve a deeper golden hue.
- Once accomplished, pull from the oven and serve hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
