French Onion Twice Baked Potatoes
These french onion twice baked potatoes are the ultimate comfort food recipe. Creamy potatoes are mashed with caramelized onions, sour cream , grand cru cheese (aka wisconsin gruyere), and fresh thyme. On top, the cheese is baked until bubbly and delicious!
Ingredients
FOR THE POTATOES
- 3-4 lbs of potatoes 4 medium sized potatoes
- 3 tablespoon olive oil
- 1.5 teaspoon kosher salt
FOR THE CARAMELIZED ONIONS
- 3 lbs of sweet onion about 7-8 cups thinly diced
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- water
FOR THE TWICE BAKED POTATOES
- 4 baked potatoes split and scooped
- 1.5 cups sour cream
- Caramelized Onions 8 tablespoon divided and reserved
- 6 oz shredded Roth Grand Cru divided (about 1.5 cups packed)
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- thyme sprigs for garnish
Instructions
FOR THE POTATOES
- Preheat oven to 400F degrees.
- Pierce potatoes with a fork and rub them with olive oil and sea salt.
- Place on a baking sheet and bake for about 1 hour or until tender when pierced with a fork.
- Set aside and let cool for at least 10 minutes.
FOR THE CARAMELIZED ONIONS
- While the potatoes are baking, add olive oil to a heavy bottomed pot and heat to medium.
- Add onions and salt and cook for one hour, stirring often.
- If your onions begin to stick to the pot, add 2 tablespoon of water to deglaze and keep stirring.
- Once the onions are caramelized and dark brown, remove them from the pot and put 8 tablespoon to the side.
FOR THE TWICE BAKED POTATOES
- Once the potatoes are cool, carefully cut them in half and scoop out the insides of the potatoes - being careful not to break the skin.
- Place the skins on a baking sheet and put the potato insides in a bowl and mash them with the sour cream.
- Add the caramelized onions (keeping 8 tablespoon to the side), half of the Roth Grand Cru Cheese, thyme leaves and salt. Stir together and season to taste if needed.
- Distribute the potato mixture evenly back into the 8 potato skins - making sure to pile the mixture high. Add 1 tablespoon of the reserved caramelized onions to the top of each potato skin and top with the remaining Grand Cru cheese - about 1 heaping tablespoon of cheese on each skin. Add a thyme spring or two on top of the cheese for garnish.
- Place the baking sheet back in the oven and bake for another 20 minutes at 400F degrees. Remove from oven and let rest for 10 minutes before serving.
Notes
To make them ahead of time, Simply make the twice baked potatoes as the recipe states but leave off the reserved 8 tablespoon of caramelized onions, the remaining half of the cheese, and the thyme sprigs. Wrap the potatoes and place in the fridge until you’re ready to bake them.
When ready, preheat the oven to 375 F and put the potatoes back on the baking sheet. Bake for 20-30 minutes then remove the potatoes from the oven and top with the 8 tablespoon of caramelized onions, the cheese and the thyme leaves.
Turn the heat up to 400F degrees and bake the potatoes for 20 minutes more or until the cheese is hot and bubbly and slightly browned.
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