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French Onion Twice Baked Potatoes combine the creamy, comforting essence of twice-baked potatoes with the rich flavors of French onion soup. This indulgent recipe is perfect for a cozy family dinner or as a standout side dish for special occasions. If you’re looking to elevate your potato game, this recipe is not only delicious but also visually appealing, making it a wonderful addition to any table. In this article, we will explore the detailed steps to create this delicious dish, along with insights into the ingredients and tips for achieving the best results.

French Onion Twice Baked Potato

Indulge in the rich flavors of French Onion Twice Baked Potatoes, where creamy comfort meets gourmet sophistication. This recipe combines velvety Gruyère cheese, caramelized onions, and fluffy russet potatoes into a delightful dish perfect for any occasion. Impress your guests and elevate your dinner with this standout side that's easy to make and visually stunning. Discover how to create this culinary delight! #FrenchOnion #TwiceBakedPotatoes #ComfortFood #GourmetCooking #DeliciousRecipes #FoodieFavorites
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Ingredients
  

4 large russet potatoes

1 cup caramelized onions (about 2 medium onions)

1 cup shredded Gruyère cheese (plus extra for topping)

1/2 cup sour cream

1/4 cup milk

2 tablespoons butter

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

Salt and pepper to taste

Green onions, chopped (for garnish)

Instructions
 

Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, then pierce each potato several times with a fork. Place them directly on the oven rack and bake for about 45-60 minutes, or until tender and cooked through.

    Caramelize Onions: While the potatoes are baking, slice the onions thinly. In a skillet over medium heat, melt 2 tablespoons of butter. Add the onions and a pinch of salt, cooking slowly until they turn golden brown and caramelized, about 20-30 minutes. Stir occasionally to prevent burning. Set aside.

      Scoop and Mix: Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes. Slice each potato in half lengthwise. Carefully scoop out the potato flesh into a mixing bowl, leaving a thin layer of potato on the skin to help hold its shape.

        Combine Ingredients: In the bowl with the potato flesh, add caramelized onions, Gruyère cheese, sour cream, milk, thyme, salt, and pepper. Mix well until creamy and fully combined.

          Refill the Skins: Spoon the potato mixture back into the potato skins, mounding them slightly. Top with a little extra Gruyère cheese to create a bubbly, gooey topping.

            Bake Again: Place the stuffed potatoes back on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes at 375°F (190°C), or until the tops are golden and the cheese is melted.

              Garnish and Serve: Remove from the oven, and let cool for a few minutes. Sprinkle with chopped green onions for a pop of color and flavor. Serve warm.

                Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4