French Onion Twice Baked Potatoes
These French onion twice baked potatoes are cozy, cheesy, and packed with rich caramelized onion flavor. They take everything I love about French onion soup and tuck it inside a fluffy baked potato with a golden, bubbly cheese topping.
I love this recipe when I want something that feels a little extra but still uses simple ingredients. The onions take a little patience, but they add so much deep, savory flavor that it’s absolutely worth it.
For more French onion recipes, you might also enjoy my French onion meatballs, French onion pork chops, or French onion chicken.
Table of Contents
Why You’ll Love This Recipe
- French Onion Flavor: Caramelized onions, beef broth, and melty cheese give these potatoes that classic French onion soup taste.
- Extra Cheesy: Gruyère, mozzarella, and Parmesan create a rich, golden topping.
- Comfort Food Favorite: Creamy potato filling makes this recipe hearty and satisfying.
- Great Side Or Main Dish: Serve them with steak, chicken, salad, or enjoy them on their own.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Russet Potatoes: These bake up fluffy inside and sturdy enough to hold the filling.
- Butter: Helps caramelize the onions and adds rich flavor.
- Yellow Onions: They cook down slowly into sweet, savory caramelized onions.
- Salt: Brings out the flavor in the onions and potato filling.
- Black Pepper: Adds a little warmth and balance.
- Beef Broth: Gives the filling that classic French onion soup-inspired flavor.
- Sour Cream: Makes the potato filling creamy and tangy.
- Gruyère Cheese: Adds nutty, savory flavor that works perfectly with caramelized onions.
- Mozzarella Cheese: Melts beautifully and gives the potatoes a gooey texture.
- Parmesan Cheese: Adds a salty, golden finish on top.
- Green Onions: Optional, but they add a fresh pop of flavor before serving.
How to Make French Onion Baked Potatoes
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Clean potatoes and place directly on the rack in the oven. Bake at 400°F for about 60–70 minutes, or until tender.
- While the potatoes bake, melt the butter in a large skillet over medium-low heat. Add the sliced onions, salt, and black pepper. Cook the onions slowly for 35 to 45 minutes, stirring often, until deeply caramelized.
- Pour in the beef broth and cook for 3 to 5 minutes, until mostly absorbed. Remove from heat.
- Let the baked potatoes cool slightly, then slice them in half lengthwise.
- Scoop most of the potato flesh into a bowl, leaving a thin shell.
- Mash the potato filling with sour cream, half of the Gruyère, half of the mozzarella, and the caramelized onions. Save a little onion for topping, if desired.
- Mix the remaining Gruyère, mozzarella, and Parmesan together. Sprinkle the cheese mixture over the stuffed potatoes and add any reserved onions.
- Bake at 375°F for 15 to 20 minutes, or until hot, golden, and bubbly.
Substitutions and Additions
- Chicken Broth Version: Use chicken broth instead of beef broth for a lighter flavor.
- Extra Cheesy Potatoes: Add more mozzarella or Gruyère to the filling and topping.
- Vegetarian Option: Swap the beef broth for vegetable broth.
- Bacon Topping: Sprinkle cooked crumbled bacon over the potatoes before serving.
Sandra’s Pro Tips
- Cook the onions low and slow so they become sweet and deeply caramelized without burning.
- Leave a thin layer of potato inside each skin so the shells stay sturdy.
- Don’t overmix the filling, or the potatoes can become gummy.
- Use freshly shredded cheese for the best melt and flavor.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes. Assemble the potatoes, cover them, and refrigerate until ready to bake.
Yes. Swiss, provolone, white cheddar, or Monterey Jack can work, but Gruyère gives the best French onion flavor.
They should feel soft when squeezed gently and a fork should slide in easily.
Other Delicious Potatoes Recipes You May Enjoy
French Onion Twice Baked Potatoes
Equipment
- Large Skillet
- mixing bowl
- baking sheet
Ingredients
- 4 large russet potatoes scrubbed clean
- 3 tablespoons butter
- 2 large yellow onions thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beef broth
- 1/2 cup sour cream
- 1/2 cup Gruyère cheese shredded
- 1/2 cup mozzarella cheese shredded
- 2 tablespoons Parmesan cheese grated
- 2 green onions sliced (optional)
Instructions
- Preheat the oven to 400°F.
- Pierce the potatoes with a fork and bake them directly on the oven rack for about 60–70 minutes, or until tender.
- While the potatoes bake, melt butter in a large skillet over medium-low heat.
- Add the sliced onions, salt, and pepper.
- Cook slowly, stirring often, for 35–45 minutes until the onions are deeply caramelized.
- Pour in the beef broth and cook for another 3–5 minutes until mostly absorbed, then remove from heat.
- Let the baked potatoes cool slightly, then slice them in half lengthwise and scoop out most of the inside into a bowl, leaving a thin shell.
- Mash the potato filling with sour cream, half of the Gruyère, half of the mozzarella, and the caramelized onions, reserving a little for topping if desired.
- Spoon the mixture back into the potato skins and place them on a baking sheet.
- Mix the remaining cheese and Parmesan together. Sprinkle over the potatoes. Add any remaining onions, if desired.
- Lower the oven heat and bake at 375°F for 15–20 minutes until hot and the tops are golden and bubbly.
- Garnish with sliced green onions before serving if desired.
Notes
How To Store
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating: Reheat in a 350°F oven until warmed through, or microwave in short intervals. Freezing: Freeze stuffed potatoes without the green onion garnish for up to 2 months. Thaw overnight in the refrigerator before reheating.Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
