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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!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 servings


  • 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


  • 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!