French onion baked potatoes

These french onion baked potatoes are the most delicious way to enjoy potatoes! They are packed with flavor, incredibly easy to make, and make the best side dish! Potatoes are baked until tender, then the insides are mixed with caramelized french onions, sour cream, and seasonings to create the most flavorful, soft, fluffy potatoes! These twice baked potatoes can be made dairy-free and vegan, as well!

During winter, I could practically live off soup. French onion soup, in particular, is one of my all time favorites. My brain wheels were turning the other day, thinking of different french onion inspired recipes I could make. I ended up combining two my favorite things – french onion soup and twice baked potatoes – to create one of the MOST delicious potato recipes EVER.

Obsessed with potatoes too? Try my air fryer mexican twice baked potatoes, easy potato wraps, roasted greek potatoes over whipped feta, vegan german potato salad, or crispy garlic smashed potatoes with pesto aioli.

French onion baked potato recipe video

Why you’ll love this recipe

• This is a great recipe for get togethers, cookouts, or dinner party. – the perfect addition to any menu!
• Customizable: You can customize these twice baked potatoes to meet any dietary need. Vegan, dairy-free, gluten-free? This recipe works for all specialty diets! Paleo? White sweet potatoes work great!
• Easy: This recipe tastes like you tried hard but requires minimal effort and prep.
• Flavorful: Packed with all the french onion flavor you love, these potatoes are an explosion for your taste buds! SO delicious!
• Most french onion potato recipes contain french onion soup mix or french onion dip but this recipe is made without processed ingredients – just simple whole foods – while being just as delicious!

What potatoes work best for baked potatoes?

Russet or Idaho potatoes are mealy with a high starch content and a fluffy texture. This makes them the perfect potato for twice baked potatoes.

Ingredients

Full ingredients, measurements, and steps are in the recipe card at the bottom of the post!

• Potatoes: Russet potatoes work best!
• Yellow onion
• Ghee, vegan butter, grass-fed butter:
• Bone broth or veggie broth: This helps create the creamy center while also adding flavor and nutrients!
• Cheese: regular or vegan Gruyère, feta, or Swiss work best!
• Seasonings: sea salt, pepper, dried thyme, nutritional yeast (optional)
• Balsamic vinegar
• Sour cream: I use a dairy-free sour cream (I like Kite Hill or Forager), but dairy sour cream also works!

Steps to make french onion twice baked potatoes

• Start by baking your potatoes: Twice baked potatoes require two rounds of baking. The first is to cook the potatoes until tender. You can do this in the oven or short-cut it by making baked potatoes in the microwave.
• Next, make the french onions. While the potatoes are baking, start on the onions. Simply slice them thin, add to a pan with seasoning, and cook until tender. Then you’ll deglaze the pan with a little broth and vinegar.
• Prepare the filling: Once the potatoes are done baking, cut them in half. Carefully remove the center filling of each potato boat and place in a bowl, being sure to leave about 1/2″ around the skin so they keep their shape. Add the seasonings, sour cream, dairy-free or regular butter, and mash using a potato masher or fork. Then fold in the onions.
• Re-stuff the potatoes with the filling, top with extra onions and a little cheese if you’d like, then bake again! These are great straight from the oven!

Making french onion twice baked potatoes in advance

Follow the instructions up until it says stop here if preparing ahead of time. Then cover and refrigerate the potatoes for up to 3 days. When ready to serve, bake them at 350 F until the interior of the potatoes is heated to 165 F, 15 to 20 minutes.

expert tips

• How to store/freeze: Leftovers can be stored in the refrigerator for 2 to 3 days or in the freezer for up to 3 months. Let them cool, then place them in an air-tight storage container so they retain their moisture. To reheat, let them come to room temperature, then place them on a microwave-safe dish and cook on high for 2 to 3 minutes. To help them crisp back up, place them under the broiler on high for about 1 minute.
• How to serve twice baked potatoes: They are great as a side to any meal!

More healthy recipes to try

• Sweet potato wraps/tortillas
• One pan enchilada breakfast skillet
• Paleo sandwich bread
• Breakfast stuffed peppers
• Breakfast berry crumble
• Healthy breakfast bowls
• Crunchy granola clusters

If you love potatoes, I just know you’ll love this recipe! If you try it it’d mean the world to me if you left a star rating and review below! Tag me in your creations on Instagram @danishealthyeats! x

French Onion Baked Potatoes

These french onion baked potatoes are the most delicious way to enjoy potatoes! They are packed with flavor, incredibly easy to make, and make the best side dish! Potatoes are baked until tender, then the insides are mixed with caramelized french onions, sour cream, and seasonings to create the most flavorful, soft, fluffy potatoes! These twice baked potatoes can be made dairy-free and vegan, as well!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 8 minutes mins

Course Main Course, Side Dish, Snack

Cuisine American

Servings 8

Ingredients

  

French onions

• 2 yellow onions
• 2 tbsp balsamic vinegar *You can reduce to 1 1/2, but I like using 2 tbsp!
• 3/4 cup chicken or veggie stock
• 1 tbsp finely minced garlic
• 1 tbsp fresh thyme

For the filling

• 4 large russet potatoes
• 2 tbsp grass-fed butter, ghee, or vegan butter
• 1/4-1/3 cup regular or dairy-free sour cream or plain greek yogurt *I like the brands KiteHill & Forager for vegan options! Add more if you want your filling creamier!
• 3-4 tbsp finely chopped chives
• 1 tsp sea salt
• 1/4-1/2 tsp pepper
• 1/2 cup regular or vegan Gruyère, feta, or swiss (optional)

Instructions

 

Bake the potatoes

• Preheat oven to 400. Scrub and wash the potatoes well, then dry. Using a fork, poke a couple small holes in each potato. Rub each with a bit of olive oil and sprinkle with salt. Bake the potatoes for 30-45 minutes until tender and they are easy to pierce with a fork.
• Microwave baked potatoes: Follow the same cleaning and prep instructions above, then microwave on high for 4-5 minutes, flip, and microwave for an additional 4-5 minutes depending on the size of your potato.
• Slice the potatoes in half. Scoop out the center from each potato, leaving about 1/2" around the skin to ensure the potatoes can hold their shape, and place the potato filling into a large bowl. Set aside.

French onions

• I prefer to use cast iron for this recipe, rather than non-stick options. Thinly slice onions. I like to use my mandolin to make this easier! Heat a large cast iron frying pan over medium heat and add 2 tbsp avocado or olive oil and 2 tbsp grass-fed butter or ghee.
• Add the sliced onions to pan. Cook for 5 minutes, then add a pinch of salt. Cook them down for 20-30 minutes until they're deep golden in color, stirring every 5 minutes but leaving enough time between stirs to get brown. If they start to brown too quickly, simply turn down heat slightly.
• Turn the heat back up to medium. Add the garlic, thyme, salt & pepper. Cook for 1 minute, then add in the broth and vinegar. Bring to a simmer and cook for two or so minutes, until most of the liquid is gone, then remove from heat.
• To the bowl with the potato filling, add the sour cream and butter. Use a potato masher to mash up the filling, then fold in the onions. Add a little of the filling to each potato skin, stuffing it. Top with cheese, if using. (You can stop here if you are prepping these ahead of time and store in the fridge, covered, until ready to serve!)
• Return to the oven for 10-12 minutes or until cheese is melty. Enjoy!

Video

Keyword baked potatoes, french onion potatoes, twice baked potatoes