French Onion Stuffed Potatoes Recipes

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FRENCH ONION POTATOES



French Onion Potatoes image

This potato bake is yummy and even better the next day--if there's any leftover that is! Especially great for barbeques.

Provided by Julie

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h10m

Yield 16

Number Of Ingredients 7

cooking spray
2 large onions, sliced
1 (1.5 ounce) package dry French onion soup mix
1 ⅓ cups diced cooked bacon
6 large potatoes, peeled and sliced
3 ½ cups shredded Cheddar cheese
2 ½ cups heavy cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
  • Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
  • Spray a piece of aluminum foil with cooking spray and cover the baking dish.
  • Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 29.2 g, Cholesterol 99.1 mg, Fat 30.2 g, Fiber 3.5 g, Protein 17 g, SaturatedFat 17 g, Sodium 788.3 mg, Sugar 2.2 g

FRENCH ONION-STUFFED POTATOES



French Onion-Stuffed Potatoes image

WOW-these are incredible:) ...Had these at my sister-in-law's tonight, died and went to heaven, came back, got her recipe, went home, and posted it--what a night!!! Enjoy:)

Provided by JamesDeansGirl

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

4 baking potatoes (about 2 pounds)
1 tablespoon butter
1 large vidalia onion, finely chopped
1 teaspoon sugar
1/2 cup sour cream
2 tablespoons chopped fresh parsley, divided
1 teaspoon instant beef bouillon granules
1/4 teaspoon salt
1/8 teaspoon black pepper
additional sour cream, if desired

Steps:

  • Preheat oven to 350*F.
  • Wrap each potato in foil; bake about 1 hour, turning once, until tender.
  • Meanwhile, in a frying pan, melt the butter over medium heat; add the onion and sugar and cook, stirring often, until golden--8-10 minutes.
  • Remove pan from heat; cool for 10 minutes.
  • Meanwhile, in a medium bowl, combine the sour cream with 1 Tbsp of parsely, broth granules, salt, and pepper; set aside.
  • When the potatoes are baked and cool enough to handle, unwrap them and using a knife, split the skin open down long side.
  • Scoop out the pulp, leaving a 1/2" thick shell.
  • Add the potato pulp to the sour cream mixture; mash until smooth.
  • Spoon the mixture back into the potato shells; top with additional sour cream (if using) and the onion mixture.
  • Sprinkle with the remaining 1 Tbsp. parsely.

Nutrition Facts : Calories 226, Fat 9.1, SaturatedFat 5.6, Cholesterol 20.3, Sodium 189.6, Carbohydrate 33.6, Fiber 3, Sugar 3.9, Protein 3.9

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Top Asked Questions

How to cook stuffed potatoes with onions?
Cut the top third off of the baked potatoes, scoop inside flesh into a bowl and arrange the potato shells on a baking sheet. Combine the flesh of the potatoes with about half the onions and refill the potatoes. Top stuffed potatoes with remaining onions and lots of Gruyère. Broil or bake until brown and bubbly.
What goes well with French onions?
A fluffy potato turns out to be a natural companion to rich and hearty French onion flavor, making for one seriously yummy mashup. While your potatoes bake, you can use the time to start caramelizing your onions.
What do you do with onions when baking potatoes?
While your potatoes bake, you can use the time to start caramelizing your onions. Good caramelization does take some patience and time since you want to use a low temp to avoid scorching your onions instead of coaxing those sugars out slowly. Once the onions are soft and golden, you deglaze the pan with a bit of sherry or wine…
Do you have to bake potatoes with the flesh on?
Bake the potatoes, scoop out the flesh, and bake them a little longer for extra crispiness. Top them with sauce, cheese, and pepperoni, and bake them until bubbly. You won’t need the flesh of the potato for this recipe, so save it for some mashed potatoes.

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