There's nothing quite like the comforting flavors of French onion soup combined with the heartiness of a baked potato. These French Onion Stuffed Potatoes are an irresistible twist on two classic dishes, making them perfect for dinner parties, cozy nights in, or as an indulgent side dish.

I first discovered this recipe while trying to recreate the rich flavors of French onion soup for a family dinner. The result was a dish so comforting and satisfying that it's now a regular feature on our table. Let me show you how to make these cheesy, savory delights!

Why You'll Love This French Onion Stuffed Potatoes Recipe

Get ready to savor a dish that feels like a hug in every bite. French Onion Stuffed Potatoes bring together the best parts of comfort food: creamy, cheesy, and loaded with flavor.

First off, this recipe is a breeze to prepare. With simple ingredients and a straightforward method, even beginner cooks can master this impressive dish. It's perfect for when you want to wow your guests without spending all day in the kitchen.

These stuffed potatoes are incredibly versatile. Serve them as a satisfying main course with a side salad or pair them with roasted chicken or steak for an unforgettable meal.

Finally, they’re make-ahead friendly. You can prepare the filling and bake the potatoes ahead of time, then reheat them just before serving. Perfect for busy evenings or special occasions when timing matters.

Ingredients Notes

The magic of this recipe lies in its blend of classic French onion soup flavors and the humble baked potato. Here’s what you’ll need and why each ingredient is essential:

Russet Potatoes: These starchy potatoes are ideal for baking. Their fluffy interior is perfect for soaking up the rich filling while their sturdy skins hold everything together.
Yellow Onions: Slowly caramelized onions are the star of this recipe, providing that signature sweetness and depth of flavor.
Beef Broth: A splash of beef broth enhances the onions and brings the iconic taste of French onion soup to life. You can substitute vegetable broth for a vegetarian option.
Gruyère Cheese: Known for its nutty flavor and excellent melting quality, Gruyère is a must for achieving that ooey-gooey cheese topping. If it’s not available, Swiss cheese makes a good substitute.
Butter and Olive Oil: This combination helps the onions caramelize beautifully without burning, ensuring a rich, golden color.
Garlic: Adds a subtle hint of spice and rounds out the flavor of the filling.
Fresh Thyme: A few sprigs of thyme bring a fresh, herby note to balance the sweetness of the onions.

You’ll also need some salt and pepper for seasoning and a baking dish to hold the stuffed potatoes.

How To Make French Onion Stuffed Potatoes

Creating these French Onion Stuffed Potatoes is easier than you might think. Follow these steps for a foolproof dish that’ll leave everyone impressed.

Start by baking the potatoes. Preheat your oven to 400°F (200°C) and prick each potato several times with a fork. Rub them with olive oil and a pinch of salt, then bake them directly on the oven rack for about an hour until the skins are crispy and the insides are tender.

While the potatoes are baking, caramelize the onions. Heat a skillet over medium heat, then add butter and olive oil. Once melted, toss in thinly sliced onions with a sprinkle of salt. Cook the onions low and slow, stirring occasionally, for 30-40 minutes until they turn golden brown and sweet. Add minced garlic and a splash of beef broth to deglaze the pan, scraping up any browned bits for maximum flavor.

When the potatoes are cool enough to handle, cut them in half lengthwise and scoop out most of the flesh, leaving a sturdy shell. Mash the potato flesh with a little butter, salt, and pepper, then fold in the caramelized onions and shredded Gruyère.

Stuff the potato skins generously with the mixture, top with more Gruyère, and bake them in a 375°F (190°C) oven until the cheese is melted and bubbly, about 15-20 minutes.

Finish with a sprinkle of fresh thyme leaves for a burst of color and herby flavor.

Storage Options

These stuffed potatoes store beautifully, making them perfect for meal prep or leftovers.

Refrigerate: Store leftovers in an airtight container for up to 3 days. To reheat, place them in a 350°F (175°C) oven until warmed through.
Freeze: Wrap each stuffed potato individually in aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat: For the best results, reheat stuffed potatoes in the oven to maintain their crispy edges and melty cheese topping. Microwaving works in a pinch but can make the skins a bit soggy.

Variations and Substitutions

This recipe is as flexible as it is delicious. Here are some fun variations to try:

Vegetarian: Swap beef broth for vegetable broth and add sautéed mushrooms for an extra layer of umami.
Loaded Style: Sprinkle cooked bacon bits over the cheese before baking for a smoky, indulgent twist.
Herbaceous: Add finely chopped rosemary or parsley to the potato mixture for a fragrant variation.
Cheese Swap: Try using sharp cheddar, mozzarella, or even a mix of cheeses for a unique flavor profile.
Mini Potatoes: Use baby potatoes for a party-friendly appetizer version. They’ll bake faster and are perfect for individual portions.

Don’t be afraid to get creative! With a recipe this versatile, the possibilities are endless.