French Onion Twice-Baked Potatoes

They’re a 30-minute marvel.

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 4 to 6 servings

A recent craving for French onion soup sent me spiraling down a Pinterest rabbit hole where, along the way, I planned my dream trip to France. When I finally snapped out of it, my reality consisted of a baked potato budget and two hungry children asking “what’s for dinner?” And so these French onion twice baked potatoes were born.

I can’t promise that you’ll uncover your European dream under the golden brown bubbling Gruyère cheese that tops these potatoes, but I can promise lots of irresistible caramelized onion flavor packed into the creamy insides—and all within about 30 minutes.

The Secret to 30-Minute Twice-Baked Potatoes

Since baked potatoes and the centuries-old soup take at least an hour each to prepare, you might be wondering how that’s even possible. I’ll let you in on my little secrets: the microwave and a packet of French onion soup seasoning. That’s right: I par-"baked" the potatoes right in the microwave, shaving more than half off their bake time, and mixed the insides with the seasoning, a touch of butter (okay, a lot of butter), and sour cream.

And because no French onion soup would be complete without a crunchy element, I finished the russet potatoes (the best kind for achieving fluffy centers) with an olive oil and salt rub down, and popped them into the oven, giving the skins a chance to get as crispy as a crouton. Finally, I added heaps of Gruyère, blasted them under my broiler, and then sprinkled them with chives.

For major ‘weeknight dinner at a bistro in the heart of Paris’ vibes—you know, just without all the money and time that would actually take—serve them alongside these equally delicious crockpot short ribs.

Bon appétit!

Recipe Tips

Microwaving the potatoes—If you don’t have a wide, shallow microwave-safe bowl with a lid, you can set the potatoes on a plate and cover them with an inverted microwave-safe bowl instead.
Don’t skimp on the seasoning (or the butter). It’s worth it to look for a gourmet French onion soup seasoning mix. You'll get a better blend of herbs and larger chunks of onion (read: more texture), like you would in a traditional French onion soup. And because butter is a key ingredient in the original, don’t skimp here either—in fact, you can go ahead and add a bit more, if you like.
Get the potatoes nice and crispy. You might be tempted to skip the baking step but since it’s the only way to those crispy skins, my advice is to take the extra time. And don’t forget to treat them to a gentle olive oil and salt massage first.
To mash or not to mash. It’s up to you how creamy you want your potato filling to be. Mixing the filling with a spoon will do the trick. But if you like it super creamy, break out the masher.

Make Ahead

This recipe can be made ahead of time by following the recipe through step 7 and placing the stuffed potatoes in an airtight container. Refrigerate the potatoes for up to 3 days. When ready to serve, bake them at 350 F until the interior of the potatoes is heated to 165 F, 15 to 20 minutes.

«I was a little skeptical going in that these potatoes would only take 30 minutes. Not only did the recipe work, but the flavor is truly outstanding. I used to only make twice-baked potatoes on the weekend, but this cooking method has endless weeknight potential!» —Megan Scott

A Note From Our Recipe Tester

Ingredients

3 large russet potatoes, washed and dried
1 tablespoon olive oil
1/4 teaspoon fine salt
5 tablespoons unsalted butter, at room temperature
One 1-ounce package French onion soup seasoning (4 tablespoons)
1/3 cup sour cream
2 cups (6 ounces) shredded gruyere cheese
Fresh chives, finely chopped, for garnish (optional)

Steps to Make It

Gather the ingredients. Preheat the oven to 425 F.
Poke 3 large russet potatoes, washed and dried with a fork or knife a few times on all sides before placing them in a wide, shallow microwave-safe bowl with a tight-fitting lid.
Cover and microwave on high for 2 1/2 minutes, then carefully uncover, flip each potato, cover, and cook for another 2 1/2 minutes, or until the potatoes give slightly to pressure from tongs or you’re able to easily slide a fork halfway into the centers.
Rub the potatoes all over with 1 tablespoon olive oil and 1/4 teaspoon fine salt (they are very hot, so kitchen gloves help), place them directly onto the center oven rack (or on a wire cooling rack), and bake for 15 to 20 minutes (flipping them once around at around 8 minutes) or until you can easily slide a fork all the way into the centers. Remove from the oven and transfer to a foil-lined baking sheet.
Cut the potatoes lengthwise in half (watch for steam!), and use a spoon to gently scoop out the insides, placing them in a medium mixing bowl. Be careful not to tear the skins in the process.
Mix in 5 tablespoons unsalted butter, at room temperature until fully incorporated, followed by one 1-ounce package French onion soup seasoning (4 tablespoons), then 1/3 cup sour cream.
Evenly distribute the potato filling among each potato skin (about 3/4 cup each), top with 2 cups (6 ounces) shredded Gruyère cheese (about 1/3 cup each), and place them back on the baking tray.
Switch the oven to high broil and place the baking tray on the upper rack. Broil for 2 to 3 minutes or until the cheese is golden brown and bubbling.
Top with chopped fresh chives, if desired, and serve immediately.

How To Store/Freeze

Leftovers can be stored in the refrigerator for 2 to 3 days or in the freezer for up to 3 months. Let them cool, then place them in an air-tight storage container so they retain their moisture. To reheat, let them come to room temperature, then place them on a microwave-safe dish and cook on high for 2 to 3 minutes. To help them crisp back up, place them under the broiler on high for about 1 minute.

Feeling Adventurous? Try This:

Substitute Swiss cheese—While gruyère cheese is a Swiss cheese, the better-known «Swiss-style» cheese (the one with all the holes) is a great substitute to use in this recipe and is typically less expensive. It has a slightly milder flavor profile and a softer texture, so make sure to keep it chilled before grating.
DIY the caramelized onions—If you have some extra time on your hands, caramelize your own onions and use them to top the potatoes for extra “onioniness.”
Add your own favorite flavors—You can actually use the method in this recipe to make pretty much any type of twice baked potatoes. Just incorporate any flavorings you like into the potato mixture and top them with your favorite melting cheese. I’m partial to broccoli and cheddar.

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	444
% Daily Value*
Total Fat 27g	34%
Saturated Fat 15g	74%
Cholesterol 74mg	25%
Sodium 763mg	33%
Total Carbohydrate 36g	13%
Dietary Fiber 4g	13%
Total Sugars 2g
Protein 16g
Vitamin C 13mg	63%
Calcium 430mg	33%
Iron 2mg	10%
Potassium 906mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.