There’s something magical about the combination of buttery potatoes and rich, savory caramelized onions. These French Onion Stuffed Potatoes are the perfect cozy dish to serve as a hearty side or a satisfying main course. Picture fluffy baked potatoes overflowing with golden, cheesy onion filling—it’s comfort food elevated to gourmet status.

I discovered this recipe during a cold winter evening when my pantry staples were begging for a creative twist. A love for French onion soup inspired this easy, budget-friendly dish that now has a permanent spot on our dinner table.
Why You’ll Love These French Onion Stuffed Potatoes
Get ready to experience a dish that’s both rustic and indulgent. Here’s why these French Onion Stuffed Potatoes are about to become your new favorite recipe:
First, the combination of flavors is irresistible. The sweetness of caramelized onions, the creaminess of melted cheese, and the soft, buttery potato base all come together in perfect harmony. It’s a symphony of tastes in every bite.
They’re incredibly versatile—serve them as a side dish for a fancy steak dinner, or make them the star of a vegetarian meal with a crisp green salad on the side.
Easy to prepare yet elegant, these stuffed potatoes make an impression without requiring hours of work. Most of the steps are hands-off, letting the oven do the heavy lifting.
Lastly, they’re a budget-friendly crowd-pleaser. With simple ingredients like potatoes, onions, and cheese, this recipe is as kind to your wallet as it is to your taste buds.
Ingredients Notes

The magic of these French Onion Stuffed Potatoes lies in their simple yet impactful ingredients. Each element contributes to a perfectly balanced dish.
- Russet Potatoes: These are the best choice for this recipe due to their starchy texture, which creates a fluffy and tender interior when baked. Choose large, evenly sized potatoes for easy stuffing.
- Onions: Yellow onions work beautifully here, as they caramelize into a sweet, golden-brown filling. Be patient with the process—it’s worth it!
- Butter and Olive Oil: A mix of these two fats adds depth to the onions while keeping them from burning.
- Beef Broth: This classic French onion soup ingredient adds a rich, umami punch to the filling. Feel free to use vegetable broth for a vegetarian option.
- Gruyère Cheese: Melty, nutty Gruyère is the traditional choice, but Swiss or mozzarella also work well if you need a substitute.
- Fresh Thyme: A sprinkle of fresh thyme enhances the savory flavors. If fresh isn’t available, dried thyme works in a pinch.
You’ll also need some salt, pepper, and a sturdy baking dish to bring it all together.
How To Make French Onion Stuffed Potatoes

Making these stuffed potatoes is a simple yet rewarding process. Here’s how to do it step by step:
- Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub the potatoes, then prick them with a fork a few times. Rub them lightly with olive oil and a sprinkle of salt, then bake them directly on the oven rack for about 50-60 minutes until they’re tender. - Caramelize the Onions
While the potatoes are baking, slice your onions thinly. Heat a large skillet over medium heat, adding 2 tablespoons of butter and a drizzle of olive oil. Once melted, add the onions with a pinch of salt. Cook slowly, stirring occasionally, for 25-30 minutes until the onions are golden and caramelized. Stir in ½ cup of beef broth and let it simmer until mostly absorbed. - Prepare the Filling
Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out most of the flesh, leaving a thin border for structure. Mash the scooped-out potato with a bit of butter, salt, and pepper. Mix in the caramelized onions and half of the shredded Gruyère cheese. - Stuff and Bake
Spoon the filling back into the potato skins, piling it high. Top with the remaining cheese and place them in a baking dish. Bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly. - Garnish and Serve
Sprinkle with fresh thyme and serve hot. These stuffed potatoes are best enjoyed straight from the oven but also reheat beautifully.
Storage Options
If you happen to have leftovers, these French Onion Stuffed Potatoes store and reheat like a dream:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap each stuffed potato tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Place in a 350°F (175°C) oven until heated through, about 15-20 minutes.
Variations and Substitutions
This recipe is incredibly versatile, making it easy to adapt to your preferences and pantry:
- Vegetarian Option: Swap the beef broth for vegetable broth and ensure your cheese is vegetarian-friendly.
- Cheese Variations: Experiment with sharp cheddar, Parmesan, or a blend of your favorite cheeses for a different flavor profile.
- Herb Swap: Don’t have thyme? Rosemary or parsley are great alternatives.
- Mini Potatoes: Use small potatoes for a fun appetizer version of this recipe—just adjust the baking time accordingly.
- Loaded Style: Add crumbled bacon or a dollop of sour cream for an indulgent twist.
The beauty of this dish lies in its adaptability. Let your creativity shine and make it your own!
PrintFrench Onion Stuffed Potatoes Recipe
French Onion Stuffed Potatoes are a comforting and flavorful recipe featuring caramelized onions, gooey cheese, and perfectly baked potato skins.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: baking
- Cuisine: French-inspired
Ingredients
- 4 large russet potatoes
- 2 medium onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- ¼ cup beef broth (or vegetable broth for vegetarian)
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded Gruyere cheese
- ¼ cup sour cream
- Fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, poke holes with a fork, and bake for 50–60 minutes until tender.
- While potatoes bake, heat butter and olive oil in a skillet over medium heat. Add onions, sugar, and salt. Cook until golden and caramelized, stirring occasionally (about 25 minutes).
- Add beef broth to deglaze the pan. Stir and cook until liquid is absorbed. Remove from heat.
- Once potatoes are cool enough to handle, slice them lengthwise and scoop out the insides into a bowl, leaving a thin shell.
- Mash the scooped potato with sour cream, half the cheese, salt, and pepper. Stir in caramelized onions.
- Fill potato skins with the mixture, top with remaining cheese, and bake for 10 minutes until cheese is melted and bubbly.
- Garnish with parsley and serve warm.
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- Gruyere cheese adds a rich flavor, but you can substitute it with Swiss cheese or mozzarella.
- These can be prepared ahead of time and baked just before serving.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 430 mg
Leave a Reply