Instructions
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Using a fork, prick each potato several times to allow steam to escape. Rub the skins lightly with one tablespoon of olive oil and sprinkle generously with salt. Place them directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until the skins are crisp and the insides are tender when pierced with a fork.
2. Caramelize the Onions:
While the potatoes bake, heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 25-30 minutes until the onions are deeply golden brown, soft, and sweet. Be patient—this step is key to building flavor!
Add the minced garlic and thyme, and cook for one more minute until fragrant. Pour in the broth, scraping any browned bits from the bottom of the pan. Simmer until the liquid is reduced by about half. Season with pepper to taste.
3. Assemble the Potatoes:
Once the potatoes are cool enough to handle, slice them open lengthwise. Gently squeeze the ends to open them up, and use a fork to fluff the insides. Season the potato flesh with a little salt and pepper.
Evenly divide the caramelized onion mixture among the four potatoes, piling it into the fluffy centers. Top each potato generously with the shredded Gruyère cheese.
4. Melt the Cheese and Serve:
Return the stuffed potatoes to the oven for 5-10 minutes, just until the cheese is completely melted and bubbly. For an extra-golden top, you can broil them for the last minute—watch closely!
Let the potatoes rest for a few minutes before serving. Garnish with fresh parsley or chives if desired. Serve hot and enjoy!
Tips & Substitutions
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Make it Vegetarian: Simply use a robust vegetable broth instead of beef broth.
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Cheese Options: While Gruyère is classic, Swiss, Comté, or even a good fontina cheese would work beautifully.
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Make-Ahead Tip: You can bake the potatoes and caramelize the onions a day ahead. Store them separately in the refrigerator, then assemble and bake when ready to serve. You may need to add a few extra minutes to the final baking time if the ingredients are cold.
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