Caramelized Onion Cheddar Potatoes

Caramelized Onion and Cheddar Stuffed Baked Potatoes are pure comfort food at its finest. This recipe turns ordinary baked potatoes into a showstopper with the addition of sweet slow-cooked onions and rich melted cheddar. Whether you need a hearty side or a vegetarian main, these filled potatoes always impress my dinner crowd.

I started making these because my family adores caramelized onions on everything and now friends always request this for potlucks.

Ingredients

• Large russet potatoes: Choose ones that feel heavy for their size with unblemished skins
• Large onions: Thinly sliced onions become irresistibly sweet after caramelizing
• Butter: Unsalted is best for complete flavor control
• Sharp cheddar cheese: Look for white or yellow blocks and shred fresh for best melting
• Salt and pepper: Freshly ground pepper and flake salt wake up the potatoes
• Olive oil: Just a touch helps the onions go golden without burning

Instructions

Select and bake potatoes:

Wash and scrub four large russet potatoes thoroughly. Prick each potato with a fork all over so steam can escape. Place directly on a rack in a 400 F oven. Bake for 45 to 60 minutes until the skins are crisp and the potatoes feel quite tender when squeezed with an oven mitt

Caramelize the onions:

While the potatoes bake, peel and thinly slice two large onions. Set a large skillet over medium heat and add two tablespoons butter plus one tablespoon olive oil. Add the onions and sprinkle with a generous pinch of salt. Stir to coat. Cook slowly for about 20 minutes, stirring every few minutes. Onions should turn deep golden and sweetly fragrant without charring. Reduce heat if needed. The caramelization brings out layers of rich flavor

Prepare the potato filling:

Once potatoes are baked, let them cool just enough to handle. Cut a long slit in the top of each and gently squeeze ends to open. Using a spoon, scoop out some of the fluffy flesh from each potato into a bowl, leaving a sturdy shell. Add all the caramelized onions and one and a half cups shredded cheddar cheese. Season generously with salt and pepper. Mix everything thoroughly until creamy and cheese starts to melt

Stuff and bake again:

Spoon the cheesy onion mixture carefully back into each potato shell. Mound it up high. Arrange potatoes on a baking sheet lined with parchment for easy cleanup. Return to oven and bake for another 10 minutes at 400 F. Cheese will melt and the tops will get lightly golden and bubbly

Serve:

Let potatoes rest a minute before digging in. Sprinkle over more pepper or fresh herbs if you like

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My favorite thing is how each bite gives you creamy potato and oozy cheddar with something sweet from the onions. The first time my mom tried these she said they taste like steakhouses but even better since you get a whole potato to yourself.

Storage Tips

Let leftover potatoes cool fully then wrap individually or store in an airtight container in the fridge. They keep well up to three days. Reheat in a covered dish in the oven to keep the skin crisp and cheese melty.

Ingredient Substitutions

If you only have yellow rather than white onions, those will still sweeten nicely. For the cheese, you can swap in gruyere or fontina for an extra melty texture. The recipe also works beautifully with sweet potatoes though they cook a bit faster.

Serving Suggestions

Pair with a crisp salad or simple steamed greens if using as a main. Sometimes I add a scattering of chives or extra grated cheddar before serving. For a crowd offer as a hearty side with roast meats or as part of a potato bar.

Cultural and Seasonal Notes

Caramelizing onions is a timeless method in many cuisines to add depth and gentle sweetness. Baked potatoes like these feel extra special in colder months when both onions and potatoes are at their best and filling comfort food is most welcome.

Seasonal Adaptations

Try red onions for a slightly fruitier taste in summer. In spring you can stir in a handful of chopped fresh herbs with the filling. For autumn serve these loaded potatoes alongside braised meats or roasted root veggies.

Success Stories

One year I made these for a family holiday potluck and they vanished before anything else on the table. My nephew now asks for stuffed potatoes instead of mac and cheese. It is always the combination of sharp cheese and onions that wins over everyone no matter the season.

Freezer Meal Conversion

You can assemble the filled potatoes ahead and freeze individually. Wrap in foil and place in freezer bags. Bake straight from frozen at 375 F until hot all the way through. Perfect for having a cozy meal ready to go in a pinch.

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These stuffed potatoes are sure to become a favorite, no matter the season. Try them once and they might just steal the show at your next gathering.

Recipe FAQs

→ How long does it take to caramelize onions?

Caramelizing onions typically takes around 20 minutes over medium heat to achieve a deep golden color and sweet flavor.

→ Do I need to peel the potatoes?

No, baking with the skins on adds crispiness and flavor. Be sure to scrub them clean before baking.

→ Which cheddar works best?

Sharp cheddar cheese is ideal for its pronounced flavor and melting qualities.

→ Can these be prepared in advance?

Yes, you can bake potatoes and caramelize onions ahead, then assemble and bake before serving.

→ What toppings go well with stuffed potatoes?

Fresh herbs, sour cream, or chives make excellent toppings, complementing the cheesy flavors.

→ Can other cheeses be used?

Absolutely, try gruyère, Swiss, or even mozzarella for different taste profiles and textures.