French Onion Baked Potatoes

Think of this as a fun and creative twist on your classic loaded baked potato. Tender and fluffy on the inside and perfectly crispy on the outside, the toppings take it to the next level. Sweet and savory Frenched onions complement the tangy sour cream and the nutty and pungent Gruyère. Serve with a seared steak for the ultimate steakhouse-at-home dinner.

The trick to these crispy spuds is the cooking technique. Baking the potatoes directly on the racks maximizes airflow all around the potatoes, so that even the bottom skin gets evenly crispy. Place a layer of aluminum foil on a lower rack — or on a baking sheet placed on the lower rack — to catch excess oil.

Notes from the Food & Wine Test Kitchen

Russet potatoes (or a starchy potato variety) are ideal here because they bake to be light and fluffy inside. Avoid any type of waxy potato such as yellow- or red-skinned spuds. 

When topping, you may use another type of flavorful cheese, such as sharp white cheddar, if desired.

Make ahead

These potatoes are best eaten immediately, but the spuds can be prepared through step 1 up to one day in advance and stored in an airtight container in the refrigerator. Reheat at 400°F until hot, and proceed with step two as directed.