These French onion-loaded potato skins are the ultimate indulgent snack or side dish for the holiday season. 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 or serving to your guests as a delicious bite-sized treat!
I made these French onion twice-baked potatoes with medium-sized potatoes so that they can be served as an appetizer – but you could also use large baking potatoes to turn this into a delicious meal!
For more French onion goodness, try my French onion pasta, these creamy French onion butter beans, or this gorgeous French onion dip. These Greek roasted potatoes are another amazing potato side dish to try, too! Try these Devilled Potatoes for another loaded spud recipe, or my popular Mexican sweet potatoes.
Ingredient Notes
Scroll down to the recipe card for the exact quantities and instructions for this recipe. I’ve provided a few brief notes and potential substitutions you could use below:
- Onions: I prefer using white onions to make the caramelized onions, but you could consider using red onions too! The trick to caramelizing them is to cook them low and slow, stirring often. I make mine in batches so I can do a few different recipes at once!
- Balsamic: A splash of balsamic vinegar goes so nicely with the sweetness of caramelized onions. It also helps to give them that beautiful deep, golden brown color too.
- Cream: A splash of cream helps to make the French onion sauce really rich and indulgent. You could use plant-based cream to make this recipe vegan-friendly (make sure you use vegan cheese, too).
- Potatoes: As I mentioned above, I used medium-sized white potatoes for this recipe so that the twice-baked potatoes could be served as appetizers. However, you could definitely use large baking potatoes to turn this into a meal!
For more French onion goodness, try this French onion rice, my viral French onion pasta recipe, or this gorgeous French onion gnocchi.
Making Your French Onion Loaded Potatoes
The exact instructions are provided at the bottom of this page in the recipe card, along with the exact recipe quantities. Here are a few key steps:
1) Bake Your Potatoes
Drizzle your potatoes with a little oil, salt, and pepper. Bake or air fry them until cooked with crispy skins.
2) Make the French onion sauce
While the potatoes are baking, make the French onion sauce. We do this by caramelizing the onions and adding balsamic vinegar, garlic, seasonings like thyme and rosemary, flour, a splash of white wine, vegetable stock, and cream.
Finally, stir through some sharp cheddar cheese.
Step 3) Mix the potato and sauce
Halve your baked potatoes and scoop out the potato from the skins. Mash the potato and mix it with the French onion sauce, and then load up your potato skins!
Step 4) Top with cheese and grill
Top your loaded potatoes with more cheese and then grill until they’re golden and bubbly.
Sprinkle over a little flaky sea salt and dig in – so delicious!
Storing Leftovers
If you are lucky enough to have any leftover loaded potatoes, store them in an airtight container for up to 4 days. Reheat in the microwave or in the oven – you might have to cover the tops with foil to avoid them drying out or burning.
FAQs
What kind of potatoes work best?
Russet potatoes are perfect because their thick skins hold up well when baked and filled.
How do I caramelize the onions?
Cook thinly sliced onions slowly over medium-low heat with butter for about 30–40 minutes, stirring occasionally, until golden and jammy.
Can I make them ahead of time?
Yes! You can bake and hollow out the skins up to a day in advance. Just reheat and fill before serving.
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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