French Onion Soup Stuffed Potatoes (Edit recipe)

FRENCH ONION SOUP STUFFED POTATOES! these taters are 100% inspired by the French Onion Soup Dumplings at @continental_midtown . Those dumplings are for sure on my “Best Things I Ever Ate” list. I used to frequent all 3 of the restaurant locations in the Philly area because I could never get enough. These stuffed potatoes are a great grain free and gluten free substitute and they are so filling! These are great on their own or would make the perfect side dish!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	416
Fat:	37 g
Carbohydrates:	2 g
Protein:	21 g
Cholesterol:	103 g
Sodium:	381 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by Erin Aronowitz

View original recipe

Serves: 4

Ingredients

4 White Potatoes
Salt and Pepper, to taste on baked potato
Extra Virgin Olive Oil, to taste on baked potato
1 1/2 Yellow Onion, sliced thin
2 Tbsp Unsalted Butter
2 Tbsp Extra Virgin Olive Oil
1/2 cup Sour Cream
1/2 cup Beef Bone Broth
1/2 - 3/4 lb Gruyere Cheese, or swiss
1/4 tsp Salt
Black Pepper
Green Onion (Scallion), for topping (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the Oven to 425°F
Wash and Dry the potatoes
Place whole potatoes on a parchment paper lined baking sheet.
Poke holes in each potato. Drizzle a little olive oil on each potato and then sprinkle each potato with salt and pepper. Bake for 45 minutes.
While potatoes are baking, caramelize the onions by placing 2tbsp of butter and 2tbps of olive oil in a pan on medium low heat with thinly sliced onions. Stir them very frequently until they get a deep color. About 25 to 30 minutes
Once potatoes are done baking, let them cool enough to handle them.
Cut potatoes in half, scoop out the potato insides, being careful not to tear the skins. Leave about a 1/4 inch of potato around the edges. Throw the scooped out potato into a bowl.
Combine scooped potato with sour cream, beef broth, half of the gruyere, majority of caramelized onions(leave some to use as a topping), and 1/4 tsp salt. Add black pepper to taste.
Add mixture to scooped out potatoes, top with remainder of cheese and some caramelized onions.
Baked at 400°F for 20 mins. You can also broil for a few minutes to brown the cheese on top.
Top with green onions.