French Onion Twice-Baked Potatoes

Here, all the richness of French onion soup gets tucked into a crispy, golden potato skin. While most twice-baked potatoes come loaded with cheese, butter and sour cream, this version finds healthy balance without skimping on flavor. Caramelized onions bring deep, slow-cooked sweetness, a touch of light sour cream keeps things creamy but not over the top, and just enough nutty Gruyere makes it feel indulgent—but not overloaded. You get the essence of the classic soup, but in a form that feels more nourishing, more satisfying — more dinner — when piled over a fluffy, nutrient-dense potato.

INGREDIENTS

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 3 large sweet onions, thinly sliced
• 3 tablespoons olive oil, divided
• 2 tablespoons butter
• 1 tablespoon fresh thyme (plus more for garnish)
• 1/2 light sour cream
• 4 ounces aged Gruyere, shredded and divided
• 1/2 cup beef broth
• 1 teaspoon kosher salt

DIRECTIONS

To prepare potatoes:
Preheat oven to 450°. Carefully pierce potatoes with a knife or fork; rub with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Bake at
450° for 45 minutes or until potatoes are tender or internal temperature reaches 200°. Let cool 10 minutes. Reduce oven temperature to 400°.

To prepare onions:
Heat 2 tablespoons and 1 tablespoon butter in a large saucepan over medium-high heat; swirl to coat. Add onions and cook, stirring occasionally, until softened, about 8 minutes. Reduce heat to medium-low and cook, stirring frequently, 60-90 minutes or until very sweet and a rich goldencolor. Set aside.

To prepare stuffed potatoes:
Slice the top third lengthwise off the potatoes.

Using a spoon; scoop out flesh, leaving 1/4-inch border of potato on the skin. Transfer potato flesh to a medium bowl. Scrape skin off potato tops; add flesh to bowl. Place bottoms on a baking sheet.

Add sour cream, 2 ounces gruyere, broth and 1 teaspoon salt to potatoes. Mash until smooth. Stir in 1/2 cup caramelized onion and 1/2 tablespoon thyme.

Mound potato mixture evenly into potatoes, making sure to pile high. Top with 1 tablespoon onion and 1 tablespoon gruyere. Bake 10-20
minutes until heated through.

For extra bubbly cheese on top; broil 1-2 minutes or until cheese is browned. Sprinkle with additional fresh thyme

SERVES 4

Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.