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    Home » Recipes » Dinner

    French Onion Twice-Baked Potatoes

    By Nancy Mock October 28, 2014 Updated March 24, 2022 6 Comments

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    fo potato 1

    Potato shells!

    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.

    Lipton Recipe Secrets Onion Soup MixI 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.

    Once-baked potatoes, refilled with French Onion mashed potatoes and ready for the oven

    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

    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:

    1. Preheat oven to 350 degrees F.
    2. 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.
    3. Meanwhile in a large bowl combine the onion soup mix, milk, melted butter, and 1-½ cups of the cheese. Set aside.
    4. 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.
    5. Use a potato masher to mash and combine the cooked potato with the cheese-milk mixture.
    6. 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.
    7. Bake for 30 minutes. Remove from the oven and serve while hot, with sour cream.

    Serves 8.

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    Reader Interactions

    Comments

    1. Suze

      December 05, 2014 at 11:58 am

      We're totes gonna try this.

      Reply
      • Nancy Mock

        December 08, 2014 at 11:45 am

        Lemme know what you think!

        Reply
    2. Jamie | anderson + grant

      November 05, 2014 at 3:26 pm

      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!

      Reply
      • Nancy Mock

        November 05, 2014 at 7:21 pm

        Thank you Jamie and if you do try them, please let me know what you think. I'd love to hear your feedback!

        Reply
    3. Lori L MacLaughlin

      October 31, 2014 at 2:02 pm

      They sound delicious! Definitely a recipe to try out.

      Reply
      • Nancy Mock

        October 31, 2014 at 8:46 pm

        Thanks Lori, I bet you guys would love them!

        Reply

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