Twice-baked potatoes are a family favorite, and a fairly easy dinner to throw together on a weeknight. When I make them, we always have them the same way: the potatoes mashed with salt, pepper, and Mexican-blend cheeses, topped with more cheese and broiled. Then we enjoy them with salsa and sour cream.
I wanted to try a new twist on them, so for my most recent batch I added dry, French onion soup mix to the mashed potatoes instead.
Hey now! The French onion soup mix adds a different, delightful, zesty flavor. They are, how you say?
Onion-y, savory, and salty... magnifique. (Said in your best French accent, then kiss your fingertips and then throw them open to the air.)
And still with sour cream on the side! Hon-hon-hon!
I realize of course that this is not actually a French dish, but I could not pass up the opportunity to say "magnifique" or "Hon-hon-hon." Please do try these potatoes: French or not, they are quite tasty! Hon-hon-hon!
French Onion Twice-Baked Potatoes
Ingredients:
- 8 russet potatoes, scrubbed
- 1 envelope Lipton French onion soup mix
- ⅓ c. whole milk
- 2 TB melted butter
- 2 c. shredded Mozzarella cheese, divided
- Black pepper
Directions:
- Preheat oven to 350 degrees F.
- Pierce the potatoes several times all over with a fork. In a microwave, arrange the potatoes on the turntable, with ends pointing towards the center like spokes on a wheel. Microwave for about 13 minutes stopping once to turn the potatoes over, until they are tender.
- Meanwhile in a large bowl combine the onion soup mix, milk, melted butter, and 1-½ cups of the cheese. Set aside.
- Slice each potato in half lengthwise. Use a spoon to scoop out the cooked potato leaving about ¼" thick layer inside the skins. (They will be hot - I hold them in an oven mitt while I do this.) Place the cooked potato into the large bowl with the cheese mixture. Place the shells on a foil-lined baking sheet. Repeat with the remaining potatoes.
- Use a potato masher to mash and combine the cooked potato with the cheese-milk mixture.
- Use a spoon to scoop the potato mixture into the potato shells, mounding them slightly. Divide the filling evenly among the shells. Top each potato with a sprinkle of the remaining ½ c. of cheese and a dash of black pepper.
- Bake for 30 minutes. Remove from the oven and serve while hot, with sour cream.
Serves 8.
Suze
We're totes gonna try this.
Nancy Mock
Lemme know what you think!
Jamie | anderson + grant
I LOVE twice baked potatoes and these look super delicious! I never have thought of using the French onion soup. There is some in my cupboard right now, so these potatoes may need to me made this weekend! Thanks so much for sharing this with us at Your Turn to Shine!
Nancy Mock
Thank you Jamie and if you do try them, please let me know what you think. I'd love to hear your feedback!
Lori L MacLaughlin
They sound delicious! Definitely a recipe to try out.
Nancy Mock
Thanks Lori, I bet you guys would love them!