FacebookTwitterPinterestEmail

French Onion Twice-Baked Potatoes

Yield
Makes 8 servings
Active Time
Cook Time
Total Time
Recipe by: MacKenzie Smith, Grilled Cheese Social

Ingredients

  • For the Potatoes:
  • 3 to 4 lbs. potatoes (about 4 medium-sized potatoes)
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • For the Caramelized Onions:
  • 3 lbs. sweet onions (about 7 to 8 cups, thinly diced)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • Water
  • For the Twice-Baked Stuffed Potatoes:
  • 4 baked potatoes, split and scooped
  • 1 1/2 cups sour cream
  • Caramelized Onions (8 tbsp, divided and reserved)
  • 6 ounces shredded Roth Grand Cru® cheese, divided
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • Thyme sprigs, for garnish

Method

For the Potatoes:

  1. Preheat oven to 400 degrees F.
  2. Pierce potatoes with a fork and rub them with olive oil and sea salt.
  3. Place on a baking sheet, and bake for 1 hour or until tender when pierced with a fork.
  4. Set aside, and let cool for at least 10 minutes.

For the Caramelized Onions:

  1. While potatoes are baking, add olive oil to a heavy-bottomed pot and heat to medium.
  2. Add onions and salt, and cook for one hour, stirring often.
  3. If your onions begin to stick to the pot, add 2 tablespoons of water to deglaze and keep stirring.
  4. Once the onions are caramelized and dark brown, remove them from the pot and put 8 tablespoons to the side.

For the Twice-Baked Stuffed Potatoes:

  1. Once potatoes are cool, carefully cut them in half and scoop out the insides of the potatoes, being careful not to break the skin.
  2. Place skins on a baking sheet and put potato insides in a bowl and mash them with sour cream.
  3. Add caramelized onions (keeping 8 tablespoons to the side), half the Roth Grand Cru®, thyme and salt. Stir together, and season to taste, if needed.
  4. Spoon potato mixture evenly into the 8 potato skins, making sure to pile the mixture high. Add 1 tablespoon of reserved caramelized onions to each potato skin and top with remaining Grand Cru® (about 1 heaping tbsp of cheese on each skin). Add a thyme spring or two, for garnish.
  5. Place baking sheet back in the oven, and bake for another 20 minutes at 400 degrees F. Remove from oven and let rest for 10 minutes before serving.