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
- 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
- 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.