French Onion Twice Baked Potatoes

Updated at: Wed, 27 Dec 2023 11:33:55 GMT

Step 1

Preheat oven to 400. Wash and dry potatoes. Poke a couple small holes in each potato with a fork. Rub each with a bit of olive oil and sprinkle with salt and bake for 30-45 minutes until it's easy to pierce with a fork.

Step 2

Thinly slice onions from root to stem. Heat a large aluminum or cast iron frying pan *just don't use nonstick* over medium heat and warm 2 tbsp oil and 2 tbsp butter. Add onions to pan and mix. Cook for 5 minutes, then add a pinch of salt. Cook down for 25-35 minutes until onions are deeply golden brown, stirring every 5 minutes but leaving enough time between stirs to get brown. If they are starting to burn or brown to quickly, turn down heat slightly.

Step 3

Once onions are deeply golden brown, turn heat back up to medium high. Add 1 tbsp minced garlic, 1 tbsp fresh thyme and cook for 1 minute. Add 1 cup beef stock and mix well, then add 1/2 tbsp balsamic vinegar. Bring to a simmer and cook until most of the liquid is gone - about 2 minutes.

Step 4

Take your baked potatoes and slice the top 1/4 off lengthwise with a serrate knife. Discard top or save for potato skins. Scoop out inside into a bowl, being careful not to rip the skin.

Step 5

Add onions, 2 tbsp heavy cream, and 1/2 cup shredded gouda and mix well. Re-stuff potatoes, so the stuffing is slightly sticking out the top. You can stop here if you are prepping these in advance.

Step 6

Bake for 10 minutes. (If reheating - bake for 20 minutes). Remove from oven and top each potato with more shredded gouda and bake until cheese is golden brown. Top with fresh thyme and enjoy.

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