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French Onion Twice Baked Potato

All the flavors of French Onion Soup are loaded into this French Onion Twice Baked Potato.

Course Dinner, Main Course, Side Dish
Cuisine American
Keyword French Onion Twice Baked Potato
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 469 kcal
Author Amanda Rettke--iamhomesteader.com

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 flour
  • 1 cup beef broth
  • 1/2 teaspoon salt

FILLING

  • 4 tablespoons salted butter
  • 1/2 cup provolone cheese, shredded
  • 1 cup Gruyere cheese, shredded and divided
  • 1/2 teaspoon salt

Instructions

POTATOES

  1. Preheat the oven to 350° F.
  2. Wash each potato well, and prick holes all around the potato (carefully), using a knife or fork.

  3. 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.
  4. Remove from oven and let potatoes rest until they are cool enough to handle.

ONIONS

  1. While the potatoes are baking, melt the butter in a large skillet over medium-high heat.
  2. Add onions and cook until the onions are browned and tender (approximately 15-20 minutes).
  3. 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

  1. Using a sharp knife, slice the top off of each potato (horizontally). You will not be using this part of the potato.

  2. 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.

  3. Add butter, provolone, and 1/2 cup of the gruyere cheese to the large bowl and mash with the spooned out potato until well mixed.

  4. Filled the hollowed-out potato skins with the cheese and potato filling.

  5. 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.