French Onion Stuffed Crispy Baked Potato
French Onion soup is incredible and I thought, instead of bread on top of the soup, why don’t I put it on top of a potato!?
This was incredibly difficult to photograph and I don’t like the results but the taste was superb! Ignore the photo and go make this!
French Onion Stuffed Crispy Baked Potato
2 servings
1 large sweet onion
3 TBS butter - divided
2 medium russet potatoes
1 TBS olive oil
4 cloves garlic
1 tsp sea salt
1/4 tsp sugar (optional)
2 TBS Flour
1 tsp thyme
1 3/4 cup broth
1/2 tsp Worcestershire
1 TBS balsamic
1/4 cup shredded mozzarella
2 TBS fresh parmesan
Tools: Oven with Broil, Microwave, skillet
Puncture potatoes slightly and microwave for 5 minutes, flip and cook another 3-5 potatoes or until they are both soft
Shred mozzarella and slice parmesan
Slice onion in long even strips (cut off top, slice in half, remove peel, slice off remaining root, then slice from the side to keep strips even)
Melt 2 TBS butter in skillet and add onion. Cover and cook on low (1 on a 10 scale) for 10 minutes
Melt remaining 1 TBS butter and mix with 1 TBS olive oil.
Brush cooked potatoes on both sides with butter oil mixture. (you’ll have some remaining which we need to save for later). Sprinkle with a little salt
Dice garlic cloves and add to the onion along with sea salt and sugar. Stir and turn up the heat to medium (4 on a 10 scale) and leave uncovered for 10 minutes
Sprinkle flour and thyme over the onions and stir to coat.
Add the broth, worcestershire, and balsamic. Keep on medium low heat until the mixture thickens
Turn on broil and add potatoes. Cook for 5 minutes, flip, cook additional 3 minutes, flip to the side and 3 minutes. All sides should be crisp.
Slice open the potatoes, pour in the butter mixture split between the two, add the mozzarella, top with the onion “soup” mixture, and add fresh parmesan.
Serve immediately
Speed it Up
Buy shredded mozzarella
Prep in Advance
Create the onion “soup” portion early and slowly rewarm before adding to potato
