French Onion Soup Potato Skins
Nope, you’re not dreaming. French onion soup potato skins are REAL, and they’re SPECTACULAR. Here’s how to make them for your next party (or — ahem — dinner). It’s easy, promise.
Why we love this recipe
Potato skins? Gooood. French onion soup? Gooood. French onion soup potato skins? Absolute best of all possible worlds.
These easy appetizers (perfect for game day or really any party) combine the comforting, savory sweetness of French onion soup with the crisp on the outside, soft on the inside, three-bite perfection of potato skins.
Plus: they’re baked, not fried — which means they’re better for you, they taste fresher while still feeling totally indulgent, and they’re much easier to make.
Ingredients for French onion soup potato skins
You don’t need much to make all your appetizer dreams come true. You will need:
- 6 small russet or Idaho potatoes (baked)
- A batch of perfectly caramelized onions
- Gruyere cheese
- Sour cream (optional)
- Minced chives
- Salt and pepper
How to make French onion soup potato skins
With a little advance prep, this recipe comes together quickly and easily before serving. Here’s what you’ll do:
- Choose six small russet or Idaho potatoes with nice, flat sides and bake them according to our perfect baked potatoes recipe.
- Cut each potato in half such that the flatter sides can become the bottoms of the potato skins.
- Scoop out most of the flesh and save it for another use.
- Brush the potato skins with butter and sprinkle with salt.
- Bake them skin-side up on a baking rack set over a baking sheet.
- Then, flip them over, spoon caramelized onions into them, and sprinkle with shredded Gruyere cheese.
- Bake for about five minutes, until melty and delicious.
- Top with sour cream if you like, minced chives, and flaky salt and freshly ground black pepper.
- Use small russet potatoes (also called Idaho potatoes) for their crispy skins, tender, fluffy flesh, and great shape for filling. Most of them have nice, flat sides for making stable potato skins.
- Use really good butter. We love Kerrygold salted butter for its combination of great taste (it’s cultured and made with milk from grass-fed cows) and reasonable price.
- Invest in a wire rack. It really makes a difference in helping to crisp the potatoes, and it’s useful for lots of other crispy baked recipes and for cooling baked goods, too.
What to serve with this recipe
Putting together a game day buffet? Have at it with our tailgating MVPs.
Want to eat these beauties for dinner? Pair them with a healthy and fabulous simple massaged kale salad.
- Preheat oven to 450°F with a rack in the center. Place a baking rack on a rimmed half-sheet pan.
- Cut each baked potato in half lengthwise. If there's a side that's flatter (which is often true for russet potatoes), cut so that the flatter sides will be on the bottom and the cut potatoes will be wide, shallow, and stable.
- From each potato half, scoop out some of the flesh, leaving about 1/4 inch of flesh attached to the skins. (Reserve extra flesh for another use, such as Colcannon Cheddar Skillet Cakes or simply mashing up with a little milk and butter.)
- Brush tops and bottoms of potato halves with melted butter and sprinkle with fine sea salt. Place potato halves skin-side up on baking rack.
- Bake for 20 minutes. Skins will be crisp and lightly browned and flesh will be very tender on the inside.
- Flip potato halves right-side up and spoon some caramelized onions into each. Top with Gruyere. Return potatoes to oven for 5 minutes or so, until cheese is melted.
- Top each potato skin with a dollop of sour cream if you like, along with some minced chives and a bit of flaky sea salt.
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