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French Onion Twice Baked Potatoes
1 u 40 minVoor 4Nutri-Score C€€
C
1 u 40 min
1 u 40 minFrench Onion Twice Baked Potatoes
wat u nodig heeft
Ingrediënten
russet potatoes (scrubbed, pricked with a fork)Groente en fruit4 stukken
yellow onions (thinly sliced)Groente en fruit2 stukken
butter (divided)Zuivel40 g
olive oilVoorraadkast15 ml
beef brothVoorraadkast120 ml- Worcestershire sauceVoorraadkast15 ml
fresh thyme (leaves picked)Groente en fruit3 g
sour creamZuivel120 g
Gruyère cheese (grated, divided)Zuivel150 g
Parmesan (finely grated)Zuivel40 g
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen2 g
per portie
Voedingswaarden
360kcal
- Koolhydraten
- 44 g
- Eiwitten
- 11 g
- Vetten
- 16 g
wat u gebruikt
Keukengerei
Oven
Bakplaat
Koekenpan
Mengkom
Pureestamper
stap voor stap
Bereiding
- Stap 1
Bake the potatoes
- Heat the oven and place the potatoes on a baking tray.
- Bake until completely tender, then let them cool slightly.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Serve
- Scatter with extra thyme and serve hot.
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