French Onion Twice Baked Potato
All the flavors of French Onion Soup are loaded into this French Onion Twice Baked Potato.
Servings: 4
Calories: 469kcal
Ingredients
Potatoes
- 4 large potatoes, cleaned and pricked with holes
- 1 tablespoon canola oil
- 2 teaspoons kosher salt
Onions
- 3 tablespoons butter
- 2 yellow onions, thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup (240 g) beef broth
- ½ teaspoon kosher salt
Filling
- ¼ cup (½ stick / 57 g) salted butter
- ½ cup (56.5 g) provolone cheese, shredded
- 1 cup (108 g) Gruyere cheese, shredded and divided
- ½ teaspoon kosher salt
Instructions
Potatoes
- Preheat the oven to 350° F.
- Wash each potato well, and prick holes all around the potato (carefully), using a knife or fork.
- Coat each potato with canola oil and kosher salt and place on a foil-lined cooking sheet. Bake for 1 hour or until potatoes are fork-tender.
- Remove from oven and let potatoes rest until they are cool enough to handle.
Onions
- While the potatoes are baking, melt the butter in a large skillet over medium-high heat.
- Add onions and cook until the onions are browned and tender (approximately 15-20 minutes).
- In a medium bowl, mix together beef broth and flour. Pour over cooked onions and stir until mixture comes to a boil. Set aside.
Filling
- Using a sharp knife, slice the top off of each potato (horizontally). You will not be using this part of the potato.
- Using a spoon, remove the center of each potato and place it into a large mixing bowl. Be very careful not to tear the potato skin of the hollowed out part of the potato. Lay the hollowed-out potato shells on a baking sheet.
- Add butter, provolone, and ½ cup of the gruyere cheese to the large bowl and mash with the spooned out potato until well mixed.
- Filled the hollowed-out potato skins with the cheese and potato filling.
- Top each potato with the onion mixture and the other half of the gruyere cheese. Bake for 15-20 minutes, or until the cheese is melted.
Nutrition
Calories: 469kcal