Description
These French Onion Twice-Baked Potatoes combine the comfort of twice-baked potatoes with the rich, savory flavor of French onion soup seasoning and Gruyère cheese. Quick to prepare and perfect for weeknight meals, they offer a crispy skin filled with creamy, buttery potato, tangy sour cream, and bubbling golden cheese on top.
Ingredients
Potatoes and Seasoning
- 3 large russet potatoes, washed and dried
- 1 tablespoon olive oil
- 1/4 teaspoon fine salt
- One 1-ounce package French onion soup seasoning (4 tablespoons)
Filling
- 5 tablespoons unsalted butter, at room temperature
- 1/3 cup sour cream
- 2 cups (6 ounces) shredded Gruyère cheese
Garnish
- Fresh chives, finely chopped, for garnish (optional)
Instructions
- Preheat and Prep Potatoes: Preheat the oven to 425°F. Poke the washed and dried potatoes several times with a fork or knife to allow steam to escape during cooking.
- Microwave Potatoes: Place the potatoes in a wide, shallow microwave-safe bowl with a tight-fitting lid, cover, and microwave on high for 2 1/2 minutes. Carefully uncover, flip each potato, cover again, and microwave for another 2 1/2 minutes until the potatoes are slightly tender to the touch and a fork inserts halfway with ease.
- Oven Bake Potatoes: Rub the hot potatoes with olive oil and salt (use kitchen gloves to handle safely). Place them directly on the center oven rack or on a wire rack and bake for 15 to 20 minutes, flipping once halfway through, until fully tender when pierced with a fork. Remove and transfer to a foil-lined baking sheet.
- Scoop Potato Flesh: Cut the potatoes lengthwise in half carefully to avoid steam burns. Gently scoop out the insides into a medium mixing bowl, keeping the skins intact for refilling.
- Mix Filling: Stir the softened butter into the potato flesh until smooth. Add the French onion soup seasoning and sour cream, mixing thoroughly to combine all flavors.
- Fill Potato Skins: Evenly spoon about 3/4 cup of the filling into each potato skin. Top each filled half with shredded Gruyère cheese, roughly 1/3 cup per piece.
- Broil to Finish: Switch the oven to high broil and place the baking sheet on the upper rack. Broil the potatoes for 2 to 3 minutes, or until the cheese is golden brown and bubbling.
- Garnish and Serve: Remove from the oven and sprinkle with finely chopped fresh chives if desired. Serve immediately for best taste.
Notes
- Use kitchen gloves when handling hot potatoes to avoid burns.
- Be cautious of steam when cutting the potatoes in half.
- For a stronger onion flavor, add a bit more French onion soup seasoning to the filling if desired.
- Gruyère cheese melts beautifully but can be substituted with Swiss or mozzarella if preferred.
- These potatoes work well as a side dish or a hearty snack.
- Microwaving before baking reduces total cooking time significantly.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Baking
- Cuisine: French-American
