Guarnición
French Onion Twice Baked Potatoes
1 h 40 minPara 4Nutri-Score C€€
C
1 h 40 min
1 h 40 minFrench Onion Twice Baked Potatoes
lo que necesita
Ingredientes
russet potatoes (scrubbed, pricked with a fork)Frutas y verduras4 piezas
yellow onions (thinly sliced)Frutas y verduras2 piezas
butter (divided)Lácteos40 g
olive oilDespensa15 ml
beef brothDespensa120 ml- Worcestershire sauceDespensa15 ml
fresh thyme (leaves picked)Frutas y verduras3 g
sour creamLácteos120 g
Gruyère cheese (grated, divided)Lácteos150 g
Parmesan (finely grated)Lácteos40 g
saltEspecias5 g
black pepper (freshly ground)Especias2 g
por ración
Nutrición
360kcal
- Carbohidratos
- 44 g
- Proteínas
- 11 g
- Grasas
- 16 g
lo que usará
Utensilios
Horno
Bandeja de horno
Sartén
Bol
Prensapatatas
paso a paso
Preparación
- Paso 1
Bake the potatoes
- Heat the oven and place the potatoes on a baking tray.
- Bake until completely tender, then let them cool slightly.
- Paso 2
Caramelize the onions
- Melt the butter with the olive oil in a frying pan over medium-low heat.
- Add the onions and a pinch of salt and cook slowly, stirring often, until deep golden and jammy.
- Pour in the beef broth and Worcestershire sauce and simmer until the liquid has almost evaporated.
- Stir in the thyme leaves and season with pepper.
- Paso 3
Make the filling
- Halve the potatoes lengthwise and scoop the flesh into a bowl, leaving a thin shell.
- Mash the flesh with the sour cream, most of the Gruyère, the Parmesan and the caramelized onions.
- Season with salt and pepper and mix until smooth.
- Paso 4
Fill and bake again
- Spoon the filling back into the potato shells.
- Top with the remaining Gruyère.
- Bake until the cheese is melted and bubbling and the tops are golden.
- Paso 5
Serve
- Scatter with extra thyme and serve hot.
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