French Onion Twice Baked Potato

Name: French Onion Twice Baked Potato
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Yield: 4 serving
Ingredients: 4 large potato; 1 tablespoon canola oil; 2 teaspoons kosher salt; 3 tablespoons butter; 2 yellow onion; 2 tablespoons all-purpose flour; 1 cup beef broth; ½ teaspoon kosher salt; ¼ cup butter; ½ cup provolone cheese; 1 cup gruyere cheese; ½ teaspoon kosher salt

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5

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Excellent

Prep Time
10 mins
Cook Time
1 hr 35 mins
Total Time
1 hr 45 mins
Servings
4
Calories
469 kcal
Course
Side Dish, Main Course, Dinner
Cuisine
American

French Onion Twice Baked Potato

Iris Hanson

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All the flavors of French Onion Soup are loaded into this French Onion Twice Baked Potato.

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Ingredients

Servings

Potatoes

4 large potato cleaned and pricked with holes
1 tablespoon canola oil
2 teaspoons kosher salt

Onions

3 tablespoons butter
2 yellow onion thinly sliced
2 tablespoons all-purpose flour
1 cup beef broth
½ teaspoon kosher salt

Filling

¼ cup butter salted
½ cup provolone cheese shredded
1 cup gruyere cheese shredded and divided
½ teaspoon kosher salt

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Instructions

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Potatoes

Preheat the oven to 350° F.
Wash each potato well, and prick holes all around the potato (carefully), using a knife or fork.
Coat each potato with canola oil and kosher salt and place on a foil-lined cooking sheet. Bake for 1 hour or until potatoes are fork-tender.
Remove from oven and let potatoes rest until they are cool enough to handle.

Onions

While the potatoes are baking, melt the butter in a large skillet over medium-high heat.
Add onions and cook until the onions are browned and tender (approximately 15-20 minutes).
In a medium bowl, mix together beef broth and flour. Pour over cooked onions and stir until mixture comes to a boil. Set aside.

Filling

Using a sharp knife, slice the top off of each potato (horizontally). You will not be using this part of the potato.
Using a spoon, remove the center of each potato and place it into a large mixing bowl. Be very careful not to tear the potato skin of the hollowed out part of the potato. Lay the hollowed-out potato shells on a baking sheet.
Add butter, provolone, and ½ cup of the gruyere cheese to the large bowl and mash with the spooned out potato until well mixed.
Filled the hollowed-out potato skins with the cheese and potato filling.
Top each potato with the onion mixture and the other half of the gruyere cheese. Bake for 15-20 minutes, or until the cheese is melted.