French Onion Soup Stuffed Potatoes
FRENCH ONION SOUP STUFFED POTATOES! these taters are 100% inspired by the French Onion Soup Dumplings at @continental_midtown . Those dumplings are for sure on my “Best Things I Ever Ate” list. I used to frequent all 3 of the restaurant locations in the Philly area because I could never get enough. These stuffed potatoes are a great grain free and gluten free substitute and they are so filling! These are great on their own or would make the perfect side dish!
4 Russet Potatoes
Salt, Pepper, and Olive Oil for Baked Potatoes
1 and a half Yellow Onions, sliced thin
2 tbsp butter
2 tbsp Olive Oil
1/2 cup Sour Cream
1/2 cup Beef Broth
1/2 to 3/4 lb Gruyere Cheese(or Swiss)
1/4 tsp Salt
Black Pepper
Optional: Green Onions for topping
Directions:
- Preheat the Oven to 425°F
- Wash and Dry the potatoes
- Place whole potatoes on a parchment paper lined baking sheet.
- Poke holes in each potato. Drizzle a little olive oil on each potato and then sprinkle each potato with salt and pepper. Bake for 45 minutes.
- While potatoes are baking, caramelize the onions by placing 2tbsp of butter and 2tbps of olive oil in a pan on medium low heat with thinly sliced onions. Stir them very frequently until they get a deep color. About 25 to 30 minutes.
- Once potatoes are done baking, let them cool enough to handle them.
- Cut potatoes in half, scoop out the potato insides, being careful not to tear the skins. Leave about a 1/4 inch of potato around the edges. Throw the scooped out potato into a bowl.
- Combine scooped potato with sour cream, beef broth, half of the gruyere, majority of caramelized onions(leave some to use as a topping), and 1/4 tsp salt. Add black pepper to taste.
- Add mixture to scooped out potatoes, top with remainder of cheese and some caramelized onions.
- Baked at 400°F for 20 mins. You can also broil for a few minutes to brown the cheese on top.
- Top with green onions.
** This post contains affiliate links.
Follow me on Instagram @spinachandbacon
