French Onion Stuffed Potatoes
They're made with smoky bacon and topped with melty cheddar cheese.
By Ree Drummond
Jump to recipe
Yields:
8 serving(s)
Prep Time:
50 mins
Total Time:
1 hr 30 mins
If you ask me, twice-baked potatoes are already one of life’s greatest pleasures—but these French onion stuffed potatoes take the whole idea to a brand-new level of comfort food. Picture fluffy baked potatoes scooped out and mashed with sour cream, butter, and cheese, then stuffed back into their crispy shells and loaded up with golden caramelized onions, smoky bacon, and plenty of melty cheddar. It’s everything you love about French onion soup tucked into a hearty potato. Trust me, one bite of these cheesy, oniony beauties and you’ll be making them again and again.
Can French onion stuffed potatoes be made ahead of time?
You can prepare the potatoes and filling up to a day in advance. Store them in the refrigerator, then bake and broil just before serving for a bubbly, melty finish.
Can you make French onion stuffed potatoes vegetarian?
Yes—just leave out the bacon and cook the onions in 2 tablespoons olive oil. Use vegetable broth instead of beef broth. They’ll still be packed with flavor from the caramelized onions and cheese.
Can you use a different cheese instead of white cheddar in French onion stuffed potatoes?
Absolutely! Gruyère, Swiss, or fontina cheeses are delicious swaps and give the potatoes an even more classic “French onion soup” flavor.
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Ingredients
- 4 large baking potatoes (such as russets), scrubbed
- 1 Tbsp. vegetable oil
- 2 tsp. kosher salt
- 6 slices bacon
- 1 lb. onions, thinly sliced
- 3/4 tsp. black pepper
- 1 Tbsp. balsamic vinegar
- 1 tsp. chopped fresh thyme
- 1 garlic clove, chopped
- 1/2 cup beef broth
- 1/2 cup milk
- 1/2 cup sour cream
- 4 Tbsp. salted butter, cubed, at room temperature
- 1 1/2 cups shredded white cheddar cheese (about 6 ounces)
- 6 green onions, thinly sliced
Directions
- Step 1Preheat the oven to 400˚. Place the potatoes on a baking sheet and prick all over with a fork. Rub with the vegetable oil, sprinkle with 1 teaspoon salt and bake until soft in the center, about 1 hour.
- Step 2Meanwhile, cook the bacon in a medium skillet over medium heat, flipping occasionally, until browned and crispy, 5 to 7 minutes. Transfer to a paper towel–lined plate to cool, then crumble. Leave the drippings in the skillet.
- Step 3Heat the bacon drippings over medium-low heat. Add the onions and season with ½ teaspoon salt and ¼ teaspoon pepper; stir. Cover and cook, stirring once, until the onions are translucent, about 10 minutes. Uncover, increase the heat to medium and cook, stirring, until very soft and deeply golden, about 5 more minutes. Add the balsamic vinegar, thyme and garlic and cook until fragrant, about 1 minute. Add the beef broth and cook until the liquid evaporates and the onions are caramelized, about 5 minutes.
- Step 4Halve the potatoes lengthwise. Scoop out the flesh and add it to a large bowl, being careful not to tear the skins. Add the milk, sour cream, butter and remaining ½ teaspoon each salt and pepper to the bowl and mash with a potato masher to combine. Fold in the crumbled bacon, caramelized onions, 1 cup of the cheddar and 4 sliced green onions.
- Step 5Spoon the filling into the potato skins, sprinkle with the remaining ½ cup cheddar and bake until heated through, 10 to 15 minutes. Turn the oven to broil and broil until the cheese is browned and bubbling, 3 to 4 minutes. Sprinkle with the remaining 2 green onions before serving.
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