An irresistible twist on a classic comfort food that merges the savory, rich flavors of traditional French onion soup with baked potatoes.
Ingredients
Scale:
4 large russet potatoes
2 tablespoons olive oil
Salt and pepper, to taste
2 large onions, thinly sliced
2 tablespoons butter
1 teaspoon sugar (optional, to aid caramelization)
1 teaspoon Worcestershire sauce
1 cup sour cream
1 ½ cups shredded cheddar cheese, divided
¼ cup chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork, then rub them with olive oil and sprinkle with salt.
Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until fork-tender. You want the skin to be crispy, so avoid wrapping them in aluminum foil.
While the potatoes are baking, heat the butter in a large skillet over medium heat. Add the sliced onions and sugar, stirring frequently. Cook until the onions become deep golden brown and caramelized, about 20-25 minutes. Add Worcestershire sauce in the last few minutes, stirring to combine.
In a mixing bowl, combine the caramelized onions, sour cream, and 1 cup of shredded cheddar cheese. Mix well until everything is evenly blended. Season with salt and pepper to taste.
Once the potatoes are done, remove them from the oven and let them cool slightly. Carefully cut a slit down the center of each potato and gently fluff the insides with a fork. Fill each potato generously with the onion and cheese mixture.
Top each st￭ potato with the remaining ½ cup of cheddar cheese.
Return the st￭ potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. You can broil them for the last 2-3 minutes for a golden, crispy top.
Remove the potatoes from the oven and let them cool slightly. Garnish with chopped fresh parsley before serving. Enjoy your French Onion St￭ Potatoes warm!
