Description
These French Onion Twice Baked Potatoes are a deliciously creamy and cheesy side dish featuring fluffy potato pulp mixed with heavy cream, sour cream French onion dip, cheddar cheese, and crispy French fried onions, all baked to golden perfection inside potato skins. Perfect for gatherings or a comforting family meal.
Ingredients
Scale
Potatoes
- 3 large baking potatoes
Filling
- ¾ cup heavy cream
- ½ cup refrigerated sour cream French Onion Dip
- ¼ teaspoon garlic powder
- 1½ cups shredded cheddar cheese
- ¾ cup French fried onions
- ¼ cup butter (melted)
- Salt and pepper to taste
Optional Garnish
- Dried parsley
- Chives
- Green onions
Instructions
- Preheat and bake potatoes: Preheat your oven to 400ºF (204ºC). Place the whole baking potatoes directly on the oven rack or a baking sheet and bake for 1 hour or until they are tender when pierced with a fork. Once done, reduce the oven temperature to 375ºF (190ºC).
- Prepare potato shells: When the potatoes are cool enough to handle but still warm, cut each potato in half lengthwise. Carefully scoop out the flesh leaving about a ¼-inch thick shell intact. Set the potato skins aside for stuffing later.
- Mix potato filling: In a large bowl, mash the scooped-out potato pulp. Stir in the heavy cream, sour cream French onion dip, garlic powder, shredded cheddar cheese, French fried onions, melted butter, and salt and pepper to taste. Mix until well combined and creamy.
- Stuff the potato skins: Fill each potato skin generously with the prepared potato mixture, making sure to press it in firmly and evenly. Place the stuffed potatoes onto a baking sheet. Optionally, sprinkle extra French fried onions on top for added crunch.
- Bake the stuffed potatoes: Bake the loaded potatoes at 375ºF (190ºC) for 20 minutes or until heated through and the tops are golden and crispy.
- Garnish and serve: Remove from the oven and garnish with dried parsley, chopped chives, or sliced green onions before serving for a fresh and vibrant finish.
Notes
- Use russet or baking potatoes for best results, as they have a fluffy texture ideal for mashing.
- You can prepare the filling ahead of time and refrigerate it until ready to stuff the potato skins.
- For extra flavor, add a pinch of smoked paprika or a dash of Worcestershire sauce to the potato filling.
- If desired, substitute the cheddar cheese with Gruyère or mozzarella for a different cheese profile.
- This dish pairs well with grilled meats, salads, or as a hearty side for any meal.
