Hasselback French Onion Soup Baked Potatoes
Hasselback baked potatoes are filled with tons of caramelized onions and topped off with Swiss cheese for one knock-out easy dinner side!
Servings 3 servings
Ingredients
- 3 medium russet potatoes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large sweet Vidalia onions thinly sliced
- 2 cloves garlic minced
- 2 tablespoons red wine
- 1/4 cup beef broth
- 1 tablespoon minced fresh parsley
- Salt and pepper to taste
- 3/4 cup shredded swiss cheese
Instructions
- Preheat oven to 400F and grease a 9x13 baking pan.
- Use a sharp knife to cut potatoes into thin slices 3/4 of the way down the potatoes into a hasselback shape. Place potatoes in baking pan and drizzle with olive oil and season with salt and pepper to taste. Roast potatoes at 400F 35-40 minutes or until potatoes are very tender. Remove from oven and keep warm.
- In a medium skillet over medium heat, melt butter. Add onions to pan and saute, stirring occasionally until onions are a deep brown caramelized color, about 15-20 minutes. Add garlic, red wine, beef broth, parsley, and salt and pepper to taste. Cook onions 3-4 minutes until most of the liquid is evaporated.
- Remove onions from heat and use a spoon to fill the insides of the hasselback potatoes with caramelized onions. Sprinkle swiss cheese over top.
- Bake hasselback potatoes at 400F an additional 10 minutes until cheese is melted. Serve hot and enjoy!