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French Onion Twice Baked Potatoes
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French Onion Twice Baked Potatoes

1 h 40 minServes 4Nutri-Score C€€
from @rachel.halldorson3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • russet potatoes (scrubbed, pricked with a fork)Produce4 pieces
  • yellow onions (thinly sliced)Produce2 pieces
  • butter (divided)Dairy40 g
  • olive oilPantry15 ml
  • beef brothPantry120 ml
  • Worcestershire saucePantry15 ml
  • fresh thyme (leaves picked)Produce3 g
  • sour creamDairy120 g
  • Gruyère cheese (grated, divided)Dairy150 g
  • Parmesan (finely grated)Dairy40 g
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

360kcal

Carbs
44 g
Proteins
11 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Frying pan
  • Mixing bowl
  • Potato masher

step by step

Method

  1. Bake the potatoes

    • Heat the oven and place the potatoes on a baking tray.
    • Bake until completely tender, then let them cool slightly.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Serve

    • Scatter with extra thyme and serve hot.
    Step 5
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