French Onion Baked Potatoes

Why I Love This Recipe

I love how this dish transforms a simple baked potato into something gourmet with just a few ingredients. The Gruyère adds a nutty, melty richness, while the Frenched onions bring a savory crunch. It’s a satisfying side dish or even a main meal when I want something warm, cheesy, and indulgent—especially on a cool evening.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes (about 12 oz each), scrubbed and dried
1 tablespoon olive oil
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more for garnish
¼ cup salted butter, softened
¼ cup sour cream
Frenched onions, warmed (as much as preferred)
4 ounces Gruyère cheese, shredded (about 1 cup)
Fresh thyme leaves, for garnish

Directions

1. Bake the potatoes:
   I preheat the oven to 400°F. Using a fork, I prick each potato all over. I rub them with olive oil, then sprinkle with salt and pepper. I place them directly on the oven rack with a foil-lined sheet below to catch any drips. I roast them for about 1 hour, until a paring knife slides in easily. I let them cool for 5 minutes on a foil-lined baking sheet.

2. Prepare for toppings:
   I cut a slit down the center of each potato (about ¾ of the way through) and gently squeeze the sides to open them up. I season the inside with a little more salt.

3. Top and broil:
   I top each potato with a pat of butter, a spoonful of sour cream, a sprinkle of warmed Frenched onions, and shredded Gruyère.

4. Finish under the broiler:
   I preheat the broiler and move an oven rack to about 5 inches from the heat source. I broil the potatoes for 1 to 3 minutes, just until the cheese is melted and starting to brown.

5. Garnish and serve:
   I finish the potatoes with a sprinkle of fresh thyme leaves and extra black pepper before serving hot.

Servings and Timing

This recipe makes 4 servings.
Active time: 20 minutes
Total time: 1 hour 20 minutes

Variations

Sometimes I swap the Gruyère for Swiss or fontina if I want a slightly different cheese flavor. I’ve also added caramelized onions or sautéed mushrooms for an extra layer of richness. If I want to make it heartier, I’ll stir in shredded rotisserie chicken or bacon bits before broiling.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in a 350°F oven until warmed through, about 15–20 minutes. If the cheese topping starts to dry out, I add a little more sour cream or a sprinkle of fresh cheese before reheating.

FAQs

Can I make these potatoes ahead of time?

Yes, I bake the potatoes and prep the toppings ahead of time. Just assemble and broil them right before serving.

What kind of Frenched onions should I use?

I use the classic canned crispy Frenched onions, warmed slightly. They add that signature French onion soup flavor and texture.

Can I use a different cheese?

Definitely. Swiss, fontina, or even white cheddar work well, but I prefer Gruyère for its nutty depth.

How do I know when the potatoes are fully baked?

When a knife slides through the center easily with no resistance, they’re done. It usually takes about an hour at 400°F.

What should I serve with these?

They’re great alongside grilled steak, roast chicken, or even as a vegetarian main dish with a crisp green salad.

Conclusion

These French Onion Baked Potatoes are a creative, comforting upgrade to the classic baked potato. They’re cheesy, savory, and just a little fancy, making them perfect for everything from weeknight dinners to special occasions. Once I made them, I couldn’t go back to plain potatoes—they’re just that good.

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