Recipes Side Dishes Potato Dishes Baked Potato French Onion Baked Potatoes 5.0 (2) 2 Reviews Top baked potatoes with butter, sour cream, Frenched onions, and Gruyère cheese. By Paige Grandjean Paige Grandjean Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award-winning cookbooks, and digital platforms. Food & Wine's Editorial Guidelines Published on December 2, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell Active Time: 20 mins Total Time: 1 hr 20 mins Servings: 4 Jump to recipe 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. Frequently Asked Questions How long does it take to bake a potato? To make potatoes that yield a fluffy, tender interior and a crispy exterior, bake them at 400°F for about one hour. Use the tines of a fork to check the doneness; if it goes in easily, that’s a sign that it’s fully cooked. If there’s a bit of resistance, continue to let it cook for an additional five to ten minutes. Is it better to bake potatoes in foil or not? We don’t recommend wrapping potatoes in aluminum foil, as doing so will prevent the skins from getting crispy. Instead, simply place the potatoes on a sheet of foil to prevent them from sticking to a sheet tray or oven rack. 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. Cook Mode (Keep screen awake) Ingredients 4 large russet potatoes (about 12 ounces each), scrubbed and patted dry 1 tablespoon olive oil 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon black pepper, plus more for garnish 1/4 cup salted butter, softened 1/4 cup sour cream Frenched Onions, warmed 4 ounces Gruyère cheese, shredded (about 1 cup) Thyme leaves, for garnish Directions Preheat oven to 400°F. Prick each potato all over using a fork. Rub potatoes evenly with oil and sprinkle with salt and pepper. Place potatoes directly on oven rack, and place a sheet of aluminum foil on lower rack to catch any drips. Roast until a paring knife inserted into potatoes meets no resistance, about 1 hour. Remove potatoes from oven and transfer to a small rimmed baking sheet lined with foil; let cool 5 minutes. Cut a lengthwise slit down center of each potato about three-fourths of the way through; squeeze sides to open potato. Season inside of potato to taste with additional salt, and top with evenly divided butter, sour cream, Frenched onions, and Gruyère. Preheat broiler with oven rack about 5 inches from heat source. Broil potatoes until Gruyère is melted and just starting to brown, 1 to 3 minutes. Garnish with thyme leaves and additional black pepper. Serve hot Rate It Print