French Onion Baked Potatoes
These French onion baked potatoes feature tender baked potatoes stuffed with flavorful French onion soup with lots of gooey cheese baked on top.
Servings 4 servings
Calories 395kcal
Ingredients
- 4 medium russet potatoes
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large sweet onion, thinly sliced
- 1/4 cup dry white wine
- 1 tablespoon minced fresh thyme
- 1 cup beef broth
- Salt and pepper to taste
- 1-1/2 cups shredded swiss or gruyere cheese
Instructions
- Preheat oven to 400F and lightly grease a large sheet pan. Place potatoes on sheet pan and prick several times with a fork.
- Bake potatoes at 400F 55-60 minutes until potatoes are tender when pierced with a fork. Remove from oven and cool slightly. Keep oven on.
- While potatoes are baking, make the filling. In a large skillet or Dutch oven, melt olive oil and butter over medium heat. Add onions and stir occasionally until onions are a deep caramelized color, about 20 minutes.
- Deglaze pan by adding white wine and scraping up any browned bits with a wooden spoon. Add thyme and beef broth and bring to a simmer over medium heat, allowing to cook 3-5 minutes until reduced slightly. Season with salt and pepper to taste.
- Once potatoes are cool enough to handle, use a knife to slice potatoes down the middle and use a fork to fluff potato.
- Fill potatoes with French onion soup filling and top each potato with shredded cheese. Bake potatoes at 400F 15-20 minutes until filling is bubbly and cheese is melted. Optionally, broil potatoes 2-3 minutes until cheese is browned.
- Allow potatoes to cool several minutes before serving warm. Enjoy!
Notes
Storing Instructions
Store baked potatoes in refrigerator up to 6 days.
Nutrition
Serving: 1 potato | Calories: 395kcal | Carbohydrates: 40.2g | Protein: 16.2g | Fat: 18.3g | Saturated Fat: 9.7g | Cholesterol: 45mg | Sodium: 304mg | Potassium: 1025mg | Fiber: 6.2g | Sugar: 4.9g | Calcium: 365mg | Iron: 2mg