Get ready to transform the humble potato into a culinary masterpiece that will have your family and friends begging for seconds! These Twice Baked Onion Potatoes are not just a side dish - they're a flavor explosion that combines crispy potato skins, creamy caramelized onion-infused potato filling, and melted cheese in every single bite. Perfect for dinner parties, family gatherings, or when you simply want to elevate your comfort food game, this recipe is about to become your new favorite potato sensation!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 large onion, diced
- 1 cup shredded cheese
- 1/2 cup sour cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash the russet potatoes thoroughly and pat them dry with a clean kitchen towel.
- Pierce each potato multiple times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle with salt.
- Place the potatoes directly on the middle oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork and the skin is crispy.
- While potatoes are baking, sauté the diced onions in butter over medium heat until they become golden brown and caramelized, about 10-12 minutes. Set aside to cool slightly.
- Remove potatoes from the oven and let them cool for 5-10 minutes until they are safe to handle. Slice each potato lengthwise.
- Carefully scoop out the potato flesh, leaving a thin layer attached to the skin to maintain the potato shell's structure. Place the scooped potato into a mixing bowl.
- Mash the potato flesh with sour cream, caramelized onions, shredded cheese, salt, and pepper until smooth and well combined.
- Spoon the potato mixture back into the potato skins, creating a generous and slightly mounded filling.
- Sprinkle additional cheese on top of each stuffed potato and return to the oven.
- Bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden brown and slightly crispy.
- Remove from oven and let rest for 5 minutes. Serve hot, garnished with chopped chives or green onions if desired.
Tips
- Choose the right potatoes: Large russet potatoes work best for this recipe due to their starchy texture and ability to create a sturdy potato shell.
- Caramelization is key: Take your time when sautéing the onions. Slow, steady cooking will develop deep, sweet flavors that will enhance the entire dish.
- Don't overmix the potato filling: Mash gently to keep the texture light and fluffy, avoiding a dense, gluey consistency.
- Create a crispy top: For extra crunch, you can broil the potatoes for 2-3 minutes at the end of cooking to achieve a golden, crispy cheese topping.
- Make ahead tip: You can prepare these potatoes in advance and refrigerate. Just add an extra 10-15 minutes to the final baking time when cooking from cold.
- Serve immediately: These potatoes are best enjoyed hot, right out of the oven when the cheese is still melty and the skins are crisp.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
