Step 1: Bake the Potatoes
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pat them dry.
Rub each potato with olive oil and sprinkle with sea salt.
Place them on a baking sheet and bake for 45–60 minutes, or until tender when pierced with a fork.
Step 2: Caramelize the Onions
While the potatoes are baking, melt butter in a large skillet over medium heat.
Add the sliced onions, sugar, salt, and thyme. Cook, stirring occasionally, for about 20–25 minutes until the onions are golden and caramelized.
Stir in the garlic and cook for another minute.
Add the beef broth to deglaze the pan, scraping up any browned bits. Let it simmer for 2–3 minutes. Remove from heat.
Step 3: Prepare the Filling
Once the potatoes are done, let them cool slightly. Slice each potato lengthwise and scoop out the flesh, leaving a 1/4-inch shell.
In a mixing bowl, combine the potato flesh, sour cream, caramelized onions, and Gruyère cheese. Mix well until smooth and creamy.
Step 4: Stuff the Potatoes
Spoon the filling back into the potato shells, mounding it slightly.
Top each stuffed potato with additional shredded Gruyère cheese.
Step 5: Broil and Serve
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