These French onion-loaded potato skins are the ultimate indulgent snack or side dish. Loaded with a creamy, cheesy, French onion soup-inspired filling and topped with a golden and crispy cheese topping, these bite-sized potato treats are ready in less than an hour and perfect for a buffet-style dinner.
For more French onion goodness, try this French onion rice, my viral French onion pasta recipe, or this gorgeous French onion gnocchi.
French Onion Loaded Potato Skins
Creamy, cheesy, and crispy on the outside, these French onion loaded potato skins are the ultimate indulgence.
Ingredients
- 6 medium potatoes
- 2 tbsp olive oil
- 1 white onion
- 2 cloves of garlic
- 1 tbsp tamari (or soy sauce)
- 1 tbsp balsamic vinegar or glaze
- 2 tbsp plain white flour
- 1 tsp thyme
- 1 tsp garlic pepper
- 1 tsp oregano
- Salt and black pepper to taste
- 60ml white wine
- 400ml vegetable stock
- 60ml double cream
- 40g grated mature cheddar
- 20g shredded/grated mozzarella
Instructions
- Wash your potatoes and drizzle them with 1 tbsp of the olive olive oil and a little salt and pepper. Place them in the air fryer at 200C for 45 - 50 minutes or until cooked all the way through.
- Meanwhile, slice your onions thinly and caramelize them in a pan in the remaining olive oil for 30 minutes on low heat, stirring occasionally so they don't stick or burn to the bottom of the pan.
- Add your minced garlic, tamari, and soy sauce. Cook for another minute.
- Pour over the plain flour and cook for another minute or two until it's stirred into the onions, and then add your white wine, vegetable stock, and cream. Stir and simmer for 5 - 10 minutes until the sauce has thickened and reduced.
- Remove the pan from the heat and stir in 2/3's of your grated cheeses. The sauce should be thicky and creamy.
- Slice your baked potatoes in half lengthways and scoop out the potato inside.
- In a bowl, mash the removed potato and combine it with the French onion mixture.
- Spoon the potato-onion mix back into the potato skins and top them with the remaining cheese.
- Air fry at 200C for another 10 minutes until the cheese has melted into a golden and crispy topping.
Notes
Best served hot from the air fryer! You could also bake these French onion-loaded potatoes in the oven at 200 C. Bake the potatoes for 60 - 90 minutes, then add them back to the oven once they've been loaded for another 10 - 15 minutes or grill for that crispy cheese topping.
To pre-make these potato skins, follow step 1 - 8 and then refrigerate until you need them. Air fry for 10 - 15 minutes or until the potatoes are hot and the cheese topping has melted.
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Nutrition Information:
Yield: 12 Serving Size: 1 potato skinAmount Per Serving: Calories: 165Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 271mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 4g