There's nothing quite like the comforting, savory flavor of French onion soup – and now you can enjoy that same magic in a whole new way. French Onion Stuffed Potatoes take everything you love about the classic soup and tuck it inside a crispy, golden potato shell.
I first discovered this recipe during a cold winter evening when I wanted something hearty but not too heavy. With its melty cheese, caramelized onions, and rich flavors, this dish quickly became a family favorite. Let’s dive into what makes these stuffed potatoes a must-try.
Why You'll Love These French Onion Stuffed Potatoes
Get ready to experience the ultimate comfort food with a twist. These French Onion Stuffed Potatoes are more than just a meal – they’re a moment of indulgence.
First, the combination of caramelized onions, gooey cheese, and fluffy potato creates an irresistible balance of textures and flavors. The sweetness of the onions perfectly complements the savory, cheesy filling, making each bite a delight.
Second, they’re surprisingly simple to make. While they may look gourmet, this recipe only requires a few basic ingredients and steps, making it ideal for weeknights or casual entertaining.
These potatoes are also incredibly versatile. Serve them as a hearty side dish, or pair them with a crisp green salad for a satisfying vegetarian main course.
Finally, they’re budget-friendly. Using everyday pantry staples like onions, potatoes, and cheese means you can create a dish that feels luxurious without breaking the bank.
Whether you're looking to elevate your dinner routine or impress your guests, these French Onion Stuffed Potatoes are the answer.
Ingredients Notes

The beauty of this recipe lies in its simplicity. Each ingredient is chosen to bring out the best in every bite.
The potatoes are the star of the show. Choose large russet potatoes for their fluffy interior and sturdy skin. They hold up well when baked and scooped out, creating the perfect vessel for the filling.
Onions are essential to achieve that signature French onion flavor. Yellow onions work best for caramelizing, as they become sweet and golden when cooked slowly.
For the cheese, Gruyère is a classic choice. Its nutty, melty quality pairs beautifully with the caramelized onions. If Gruyère isn’t available, Swiss cheese or mozzarella are excellent substitutes.
A splash of beef broth adds depth and richness to the filling. For a vegetarian option, vegetable broth works just as well.
Finally, a touch of fresh thyme and garlic elevates the flavor, adding aromatic notes that tie everything together.
You'll also need a baking sheet, a skillet, and a spoon for scooping out the potatoes.
How To Make These French Onion Stuffed Potatoes

Making these stuffed potatoes is easier than you might think. Let me guide you through the steps.
Start by preheating your oven to 400°F. Scrub the potatoes clean, prick them with a fork, and bake them directly on the oven rack for about an hour, or until they’re tender when pierced with a knife.
While the potatoes bake, caramelize the onions. Heat a large skillet over medium-low heat and melt a generous pat of butter. Add thinly sliced onions and cook slowly, stirring occasionally, for 25-30 minutes until golden brown and jammy. Add a splash of beef broth and minced garlic, stirring until fragrant.
Once the potatoes are cool enough to handle, cut off the tops and scoop out the insides, leaving a sturdy shell. Mash the scooped potato with a bit of butter and milk, then stir in the caramelized onions, shredded Gruyère, and fresh thyme.
Stuff the potato shells with the filling, piling it high for an impressive presentation. Top with extra cheese and return to the oven, baking for 10-15 minutes until the tops are golden and bubbly.
Serve immediately and enjoy the oohs and aahs from your table.
Storage Options
Leftovers can be a lifesaver, and these stuffed potatoes store beautifully. Place them in an airtight container and refrigerate for up to 3 days.
For freezing, wrap each potato individually in plastic wrap, then store them in a freezer-safe bag for up to 2 months. To reheat, bake in a 350°F oven until warmed through, or microwave for a quicker option.
If reheating from frozen, allow the potatoes to thaw overnight in the fridge before reheating for the best results.
Variations and Substitutions
This recipe is endlessly adaptable, making it perfect for all kinds of preferences and dietary needs.
- Swap the beef broth for vegetable broth to create a vegetarian version without sacrificing flavor.
- Add cooked, crumbled bacon to the filling for a smoky, savory twist.
- Experiment with different cheeses like cheddar, fontina, or a smoked variety for unique flavor profiles.
- For a lower-carb option, substitute sweet potatoes for russets.
- Add a dash of balsamic vinegar to the caramelized onions for an extra layer of complexity.
No matter how you customize these French Onion Stuffed Potatoes, they’re sure to be a hit. Don’t be afraid to get creative and make this recipe your own!
PrintFrench Onion Stuffed Potatoes Recipe
Elevate your dinner with these delicious French Onion Stuffed Potatoes! Perfectly baked potatoes are filled with caramelized onions, melted cheese, and savory herbs for a comforting and flavorful dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 4 large russet potatoes
- 2 large yellow onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- ¼ cup beef broth
- ½ cup shredded Gruyere cheese
- ½ cup shredded mozzarella cheese
- 1 tsp fresh thyme leaves
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Scrub the potatoes, prick with a fork, and bake for 1 hour or until tender.
- Meanwhile, heat butter and olive oil in a skillet over medium heat. Add sliced onions and cook for 20 minutes, stirring occasionally.
- Sprinkle sugar over the onions, stir, and cook for another 10 minutes until golden and caramelized. Add beef broth and thyme, simmer until the liquid reduces.
- Remove baked potatoes, let cool slightly, then slice in half lengthwise and scoop out the centers.
- Mix the scooped potato flesh with caramelized onions, half the cheese, salt, and pepper.
- Spoon the mixture back into the potato skins, top with the remaining cheese.
- Return to the oven and bake for 10-15 minutes until the cheese is bubbly and golden.
- Garnish with fresh thyme and serve hot.
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- Adjust cheese types for your personal taste preferences.
- These stuffed potatoes can also be prepped ahead and reheated before serving.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
Leave a Reply