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Crispy-skinned baked potatoes filled with melty Gruyère, buttery sour cream, and crispy Frenched onions—this comforting side dish is a flavorful twist on a classic favorite.
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 (store-bought or homemade)
4 oz Gruyère cheese, shredded (about 1 cup)
Fresh thyme leaves, for garnish
Step 1 – Bake the Potatoes:
Preheat oven to 400°F (204°C).
Prick each potato all over with a fork. Rub with olive oil and sprinkle with salt and pepper.
Place potatoes directly on the oven rack, with a foil-lined rack underneath to catch drips.
Roast for about 1 hour, or until a paring knife slides in easily.
Remove from oven and let cool on a foil-lined baking sheet for 5 minutes.
Step 2 – Fill the Potatoes:
Slice each potato lengthwise about ¾ of the way through. Gently squeeze to open.
Season the inside with a little more salt if desired.
Top each potato evenly with butter, sour cream, warmed Frenched onions, and shredded Gruyère cheese.
Step 3 – Broil and Serve:
Preheat broiler with rack 5 inches from heat source.
Broil potatoes for 1–3 minutes, until cheese is melted and lightly browned.
Garnish with fresh thyme leaves and extra black pepper.
Serve hot.
Frenched Onions: Use store-bought crispy onions or make your own for extra crunch.
Cheese Swap: Swiss or Fontina can be used instead of Gruyère.
Make it a Meal: Serve with a green salad or roasted vegetables for a satisfying vegetarian main dish.
Storage Tip: Leftovers can be reheated in the oven or air fryer for best texture.
Find it online: https://allrecipesmade.com/french-onion-baked-potatoes/