There's nothing quite like the rich, savory flavors of French onion soup—except when you take those flavors and stuff them into a perfectly baked potato. This recipe combines the comforting essence of caramelized onions, melted cheese, and crispy potato skins for a dish that's both indulgent and satisfying.

I first tried this when I had a craving for French onion soup but wanted something heartier. The result? A side dish (or even a main course!) that’s now a favorite at family gatherings and cozy weeknight dinners.
Why You'll Love This French Onion Stuffed Potatoes Recipe
Get ready to fall in love with your new favorite comfort food. These French onion stuffed potatoes take everything you love about the classic soup and turn it into an easy, crowd-pleasing dish.
First off, the flavor is unbeatable. Slow-cooked caramelized onions add an incredible depth of taste, while Gruyère cheese melts into every bite, creating that signature French onion richness.
They’re also incredibly versatile. Serve them as a luxurious side dish with steak or roast chicken, or enjoy them as a meal on their own—just add a simple green salad to balance the richness.
You don’t need fancy ingredients to make this dish. Basic pantry staples like onions, potatoes, and cheese come together in a way that feels gourmet without the hefty price tag.
Plus, the crispy, cheesy topping is pure magic. Each bite has a delightful contrast of textures, from the fluffy potato interior to the golden, bubbling cheese on top.
Ingredients Notes

The magic of these stuffed potatoes lies in a few simple but high-quality ingredients. Let’s take a closer look at what makes this dish so irresistible.
Russet potatoes are the best choice for this recipe. Their sturdy skins hold up well to baking and stuffing, while their fluffy interiors soak up all the delicious flavors.
Yellow onions are key to achieving that classic French onion flavor. When caramelized slowly, they develop a deep, sweet, and savory taste that defines this dish.
Gruyère cheese brings the signature nuttiness of French onion soup. If you don’t have Gruyère, Swiss cheese or even sharp white cheddar can be great alternatives.
Beef broth adds depth and enhances the onions, making them taste just like the soup. For a vegetarian version, you can substitute with a rich vegetable broth.
A little butter and olive oil help the onions caramelize to perfection, giving them that golden-brown sweetness without burning.
If you have a cast-iron skillet, it’s perfect for caramelizing the onions evenly. A baking sheet lined with parchment paper will also come in handy for baking the potatoes.
How To Make French Onion Stuffed Potatoes

This recipe is straightforward, but patience is key when caramelizing the onions. Here’s how to make it step by step.
Start by baking the potatoes. Preheat your oven to 400°F (200°C) and scrub your russet potatoes clean. Poke a few holes with a fork, rub them with olive oil and a pinch of salt, and bake directly on the oven rack for about an hour until fork-tender.
While the potatoes bake, caramelize the onions. Heat butter and olive oil in a skillet over medium-low heat. Add thinly sliced onions and cook them slowly, stirring occasionally, for 30-40 minutes until they turn a deep golden brown. Add a splash of beef broth and cook for another 5 minutes to enhance the flavor.
Once the potatoes are done, let them cool slightly before slicing them open lengthwise. Scoop out some of the fluffy potato insides into a bowl, leaving a sturdy shell.
Mix the scooped-out potato with the caramelized onions, half of the shredded Gruyère, and a little more broth for moisture. Season with salt and pepper, then spoon the mixture back into the potato skins.
Top with the remaining cheese and place them back in the oven for another 10 minutes, just until the cheese is melted and bubbling. For an extra crispy top, broil for the last 2-3 minutes.
Storage Options
These stuffed potatoes store well, making them great for meal prep or leftovers.
If you have extras, refrigerate them in an airtight container for up to 3 days. Just let them cool completely before storing.
For longer storage, you can freeze them. Wrap each stuffed potato tightly in plastic wrap and then in foil. They’ll stay good for up to 2 months.
To reheat, bake at 375°F (190°C) for about 20 minutes if refrigerated, or 40 minutes if frozen. You can also microwave them for a quicker option, but the oven helps keep the texture perfect.
Variations and Substitutions
One of the best things about this recipe is how easy it is to customize.
For a vegetarian version, simply swap out the beef broth for a flavorful vegetable broth. A splash of balsamic vinegar can also add depth.
Want more protein? Add shredded roast beef or shredded rotisserie chicken to the filling for a heartier meal.
Experiment with different cheeses! Try smoked Gouda for a bolder flavor, or Parmesan for a sharper bite. Even mozzarella will work for a gooier, stretchier texture.
If you love a little crunch, sprinkle some toasted breadcrumbs or crispy fried onions on top before baking for an added layer of texture.
And if you’re short on time, try making French onion mashed potatoes instead—just mix the filling ingredients into mashed potatoes and bake in a casserole dish with cheese on top.
No matter how you customize them, these French Onion Stuffed Potatoes are guaranteed to be a hit. Cozy, cheesy, and packed with deep, rich flavors, they’ll quickly become a favorite in your kitchen!
PrintFrench Onion Stuffed Potatoes Recipe
These French Onion Stuffed Potatoes are loaded with rich caramelized onions, gooey cheese, and crispy potato skins. A perfect blend of flavors, this dish makes an excellent side or a satisfying vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish, Main Course
- Method: Stovetop
- Cuisine: French-American
- Diet: Vegetarian
Ingredients
- 4 large russet potatoes
- 2 tbsp butter
- 2 large onions, thinly sliced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp thyme
- ¼ cup beef broth (or vegetable broth for vegetarian option)
- 1 cup shredded Gruyère cheese
- ¼ cup sour cream
- 2 tbsp chopped parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake for 50-60 minutes until tender.
- While potatoes bake, melt butter in a pan over medium heat. Add onions, salt, pepper, and thyme. Cook for 25-30 minutes, stirring occasionally, until caramelized.
- Stir in broth and cook for another 2-3 minutes until absorbed. Remove from heat.
- Cut baked potatoes in half lengthwise. Scoop out the insides, leaving a thin shell.
- Mash the potato insides with sour cream, half the cheese, and the caramelized onions. Mix well.
- Spoon the filling back into the potato skins. Top with remaining cheese.
- Bake at 400°F (200°C) for 10-15 minutes until cheese is melted and bubbly.
- Garnish with chopped parsley and serve hot.
Notes
- For extra flavor, use a mix of Gruyère and Parmesan cheese.
- Add a dash of Worcestershire sauce to the onions for a deeper taste.
- These can be made ahead and reheated before serving.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
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