French Onion Stuffed Potatoes Recipe A Comforting, Flavor Packed Side Dish
If you love the deep, savory flavor of French Onion Soup, you’ll fall head over heels for French Onion Stuffed Potatoes. This dish takes everything you adore about the soup caramelized onions, melted cheese, and rich flavor and tucks it inside a perfectly baked potato.
The result is a comforting, hearty meal that’s fancy enough for guests yet simple enough for weeknight dinners. Each potato shell is filled with buttery, caramelized onions blended with sour cream, herbs, and gooey cheese. It’s baked until golden and bubbly, making it an irresistible side or even a satisfying vegetarian main course.
Why This Recipe Works
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Inspired by a Classic: Combines the rich, savory flavor of French Onion Soup with the comfort of baked potatoes.
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Caramelized Onions Add Depth: Slow-cooked onions create an irresistible sweetness and umami flavor.
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Creamy & Cheesy Filling: The combination of sour cream, Gruyère, and mozzarella adds richness and creaminess.
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Perfect Texture Balance: Crispy potato skins, soft centers, and gooey melted cheese in every bite.
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Make-Ahead Friendly: You can prepare the components ahead of time and assemble when ready to bake.
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Visually Appealing: Golden melted cheese and caramelized onions create an appetizing, restaurant-style presentation.
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Simple Ingredients, Big Flavor: Uses basic pantry staples to deliver gourmet taste without complexity.
Ingredients you Need
For the Potatoes:
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4 large russet potatoes
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2 tablespoons olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
For the Onion Filling:
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2 tablespoons butter
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2 tablespoons olive oil
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3 large yellow onions, thinly sliced
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½ teaspoon salt
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¼ teaspoon black pepper
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1 teaspoon sugar (optional, to enhance caramelization)
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1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
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2 cloves garlic, minced
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½ cup beef broth (or vegetable broth for vegetarian option)
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½ cup sour cream
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1 cup shredded Gruyère cheese (or Swiss cheese)
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½ cup shredded mozzarella cheese
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Fresh parsley, for garnish
Step-by-Step Directions
Step 1: Bake the Potatoes
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Preheat your oven to 400°F (200°C).
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Scrub and dry the potatoes thoroughly.
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Rub each potato with olive oil, then sprinkle with salt and pepper.
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Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until tender when pierced with a fork.
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Let cool slightly before handling.
Step 2: Caramelize the Onions
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While the potatoes bake, heat butter and olive oil in a large skillet over medium-low heat.
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Add sliced onions, salt, and pepper. Stir occasionally, letting them cook slowly for 25–30 minutes until golden brown and soft.
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Sprinkle in sugar if desired to speed up caramelization.
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Stir in minced garlic and thyme, cooking for another minute until fragrant.
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Deglaze the pan with beef broth, scraping up any brown bits. Let simmer until the liquid is mostly absorbed. Remove from heat.
Step 3: Prepare the Potato Filling
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Cut each baked potato in half lengthwise. Carefully scoop out the centers, leaving about ¼ inch of potato around the skin to keep it sturdy.
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In a large bowl, mash the scooped potato flesh with sour cream.
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Fold in the caramelized onions and half of the cheese mixture (reserve the rest for topping).
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Adjust seasoning with salt and pepper if needed.
Step 4: Assemble the Stuffed Potatoes
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Spoon the filling back into each potato shell, mounding slightly on top.
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Sprinkle the remaining cheese evenly over each stuffed potato.
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Place the potatoes on a baking sheet lined with parchment paper.
Step 5: Bake and Serve
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Bake at 375°F (190°C) for 15–20 minutes, or until the cheese is melted and bubbly.
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Garnish with fresh parsley and a few extra caramelized onions if desired.
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Serve hot as a side dish or a comforting main course.
Tips for Success
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Choose the Right Potato: Russet potatoes are ideal because their fluffy interior holds the creamy filling perfectly.
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Low and Slow for Onions: Patience is key — caramelizing onions slowly brings out their natural sweetness and flavor depth.
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Use Quality Cheese: Gruyère adds a rich, nutty flavor that complements the onions beautifully.
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Don’t Overmix: When combining filling ingredients, mix gently to keep the texture fluffy.
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Add a Crunchy Topping: For extra texture, sprinkle breadcrumbs or fried onions on top before baking.
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Make It Ahead: Prepare the filling and bake the potatoes ahead of time; assemble and bake when ready to serve.
Serving Suggestions
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As a Main Course: Serve two halves with a green salad or roasted vegetables.
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As a Side Dish: Pairs perfectly with steak, roast chicken, or grilled fish.
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For Parties: Make mini versions using small potatoes or fingerlings for an elegant appetizer.
Variations
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French Onion Chicken Potatoes: Add shredded rotisserie chicken to the filling for a hearty protein boost.
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Vegetarian Version: Use vegetable broth instead of beef broth.
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Extra Creamy Option: Mix in a tablespoon of cream cheese or heavy cream.
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Loaded Style: Add crumbled bacon or crispy shallots on top for extra crunch.
Storage and Reheating
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Refrigerator: Store leftovers in an airtight container for up to 3 days.
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Reheat: Warm in a 350°F oven for 10–12 minutes until heated through.
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Freezing: Wrap each stuffed potato in foil and freeze for up to 1 month. Reheat directly from frozen for convenience.
Nutritional Information (Per Serving)
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Calories: 340
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Fat: 18g
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Carbohydrates: 35g
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Protein: 10g
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Fiber: 4g
Conclusion
These French Onion Stuffed Potatoes are the perfect blend of rustic comfort and sophisticated flavor. The combination of creamy potato, caramelized onion sweetness, and melted Gruyère cheese makes every bite rich and satisfying. Whether you’re serving them as a side dish for a steak dinner or as a main course for cozy nights, they’re guaranteed to impress.
Easy to prepare, visually stunning, and deeply flavorful, this recipe delivers both comfort and elegance making it a great addition to any dinner table or food blog.
