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Ingredients
- 4 large russet potatoes, scrubbed and dried
- 3 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ cup beef broth
- ½ cup sour cream
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- ¼ cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Bake the Potatoes
Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork. Place directly on the oven rack and bake for 50–60 minutes, or until tender when pierced with a knife. Let cool slightly. - Caramelize the Onions
While the potatoes bake, melt butter in a large skillet over medium heat. Add the onions, sugar, salt, and pepper. Cook slowly, stirring often, for 25–30 minutes until the onions are golden and caramelized. Add thyme and beef broth, stirring to deglaze the pan. Simmer until the liquid is mostly absorbed, then remove from heat. - Prepare the Potato Filling
Cut a thin slice off the top of each baked potato. Scoop out the flesh into a large bowl, leaving about a ¼-inch shell. Mash the potato flesh with sour cream, half of the Gruyère cheese, and half of the caramelized onions. Mix until creamy and well combined. - Stuff and Top
Spoon the filling back into the potato shells. Top each with a generous spoonful of the remaining caramelized onions, then sprinkle with the rest of the Gruyère and Parmesan cheese. - Broil Until Golden
Place the stuffed potatoes on a baking sheet and broil for 3–5 minutes, or until the cheese is bubbly and golden brown. - Garnish and Serve
Sprinkle with fresh parsley and serve warm. These are heavenly alongside steak, roasted chicken, or even as a main dish with a crisp green salad. -
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