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Amazing Loaded French Onion Potatoes

Amazing Loaded French Onion Potatoes

4 russet potatoes, pierced with fork
7 T. butter plus extra for brushing
2 sweet onions, thinly sliced
4 shallots, thinly sliced
1 T. chopped fresh thyme
Kosher salt/black pepper to taste
¼ c. red wine
1 c. beef broth
1 T. Worcestershire sauce
½ c. half and half, may need extra
1 ½ c. grated gruyere cheese
¼ c. plus 2 T. grated parmesan cheese
Chopped fresh chives, garnish

  1. Preheat oven 400. Bake potatoes until easily pierced with knife, 45-50 minutes. Remove from oven and let cool 5 minutes.
  2. In large skillet over medium heat, melt 3 T. butter.
  3. Add onions, shallots, thyme, salt, pepper. Cook, stirring often, until onions and shallots are soft and golden, 12-15 minutes.
  4. Add the wine to skillet and cook until reduced, 1-2 minutes.
  5. Increase heat to high and add broth and Worcestershire. Cook until liquid is reduced and onions are glazed, 6-8 minutes.
  6. Halve potatoes lengthwise. Scoop flesh into large bowl, leaving ¼” shell.
  7. Add the 4 T. butter and half and half and mash until smooth.
  8. Stir in half of onion mixture, 1 c. gruyere and ¼ c. Parmesan. If needed, thin with more half and half. Season to taste.
  9. Brush potato skins with melted butter, season insides with salt and pepper.
  10. Set on a baking sheet. Mound the potato filling into skins and top with remaining onion mixture, ½ c. gruyere and 2 T. Parmesan.
  11. Bake until filling starts browning and the skins are crispy, 18-20 minutes.
  12. Top with chopped chives.
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