French Onion Twice-Baked Potatoes

8 servings
Active Time
Cook Time
Total Time
Twice-baked potatoes are ALWAYS a good idea. So carb-y and satisfying. These ones are a French onion twist and made so addicting with alpine-style Grand Cru® cheese.

Recipe by: MacKenzie Smith, Grilled Cheese Social


  • 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


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. 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 set aside 8 tablespoons.

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, then mash them with sour cream.
  3. Add caramelized onions (reserving 8 tablespoons), half the Grand Cru®, thyme, and salt. Stir together, and season to taste, if needed.
  4. Spoon potato mixture evenly into 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 tablespoon 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.