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!
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!