Classic French Onion Twice Baked Potatoes With Cheese
A delicious dish that combines the flavors of French onion soup with twice-baked potatoes, featuring creamy cheese and caramelized onions.
Equipment
- Oven
- Skillet
- Mixing Bowl
- Baking Sheet
Ingredients
Potatoes
- 4 large Russet Potatoes Scrubbed clean before baking.
Butter
- 0.5 cup Unsalted Butter For sautéing onions.
Onions
- 2 large Yellow Onions Finely chopped.
Garlic
- 3 cloves Garlic Minced.
Cheese
- 8 oz Cream Cheese Softened at room temperature.
- 1 cup Shredded Gruyère Cheese Essential for flavor.
Seasoning
- Salt To taste.
- Pepper To taste.
Garnish
- 1 handful Chives Finely chopped, for garnish.
Instructions
- Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pat them dry.
- Place the potatoes directly on the oven rack or on a baking sheet lined with aluminum foil. Bake for about 45-60 minutes, until tender.
- In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onions and a pinch of salt.
- Sauté the onions for about 15-20 minutes until caramelized. Add minced garlic and cook for an additional minute.
- Remove the potatoes from the oven and let cool. Slice each potato in half lengthwise and scoop out the insides into a mixing bowl.
- Add softened cream cheese to the potato insides and mix until smooth. Fold in the sautéed onions and garlic, followed by shredded Gruyère cheese. Season with salt and pepper.
- Spoon the filling back into the potato skins, packing them generously. Optionally, sprinkle extra Gruyère cheese on top.
- Return the stuffed potatoes to the baking sheet and bake for an additional 15-20 minutes until golden and bubbly.
- Let cool for a few minutes and garnish with freshly chopped chives before serving.
Notes
For variations, consider adding smoked gouda, cooked sausage, or sautéed mushrooms. Serve with a salad or soup for a complete meal.