Ingredients
Scale
- 4 medium russet potatoes
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large sweet onion, thinly sliced
- 1/4 cup dry white apple vinegar
- 1 tablespoon minced fresh thyme
- 1 cup beef broth
- Salt and pepper to taste
- 1–1/2 cups shredded Swiss cheese
Instructions
- Preheat the oven to 400F (200C) and grease a baking sheet. Prick the potatoes with a fork.
- Bake the potatoes for 55-60 minutes until tender. Let cool slightly.
- In a skillet, heat olive oil and butter over medium heat. Add onions and cook until caramelized (about 20 minutes).
- Deglaze with apple vinegar, then add thyme and beef broth. Simmer for 3-5 minutes; season with salt and pepper.
- Slice baked potatoes down the middle and fluff interiors with a fork.
- Stuff each potato with the onion mixture and top with shredded cheese.
- Return to the oven for another 15-20 minutes until cheese melts and filling is bubbly.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Main dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 stuffed potato (250g)
- Calories: 410
- Sugar: 6g
- Sodium: 590mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg