French Onion Soup Stuffed Potatoes | March 7, 2025

Imagine the rich, comforting aroma of French onion soup, with its savory caramelized onions and warm beef broth, combined with the hearty, satisfying texture of baked potatoes. That’s precisely what you get with this French Onion Soup Stuffed Potatoes recipe—a fusion of two beloved classics into one irresistibly delicious dish. This recipe transforms the classic French onion soup into a hearty, filling meal by stuffing it into tender, perfectly baked russet potatoes and topping it off with gooey melted cheese.

I first encountered this mouthwatering dish during a cozy dinner party at a friend’s house. The moment I took a bite, I was hooked. The combination of creamy, savory French onion soup nestled inside a fluffy baked potato was nothing short of culinary magic. I decided then that this would become a staple in my recipe repertoire. The versatility of this dish, along with its blend of flavors, makes it perfect for a casual family dinner, a comforting meal on a chilly evening, or even a show-stopping side dish for special occasions.

Whether you’re an experienced cook or a kitchen novice, this recipe offers a unique and delectable way to enjoy French onion soup. It’s a simple yet sophisticated dish that’s sure to impress.

Ingredients
For the Potatoes
4 large russet potatoes

1 tablespoon avocado oil (or canola oil or grapeseed oil)

For the French Onion Soup
4 tablespoons salted butter (divided)

1 large yellow or white onion, thinly sliced

1/2 teaspoon coarse kosher sea salt

1/2 teaspoon granulated sugar

1/4 teaspoon ground black pepper

1 teaspoon freshly minced garlic (about 2 cloves)

1 can (14 oz) beef stock

1 teaspoon freshly minced thyme

For the Topping
4 slices Gruyère or Swiss cheese

Instructions
Preparing the Potatoes
Preheat the Oven:

Start by preheating your oven to 450°F (230°C). This high temperature will help achieve a crispy skin on the potatoes, which provides a great contrast to the creamy soup filling.

Prepare the Potatoes:

Rub 4 large russet potatoes with 1 tablespoon of avocado oil. This helps to crisp the skin and adds flavor. Using a fork, pierce each potato six times on the top. This allows steam to escape during baking and prevents the potatoes from bursting in the oven.

Bake the Potatoes:

Place the potatoes on a foil-lined baking sheet. Bake in the preheated oven for 45 minutes to 1 hour. The exact time will depend on the size of your potatoes. They are done when the internal temperature reaches 200°F (93°C), and they are tender when pierced with a fork.

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