Remember loaded potato skins used to be a bigger thing?! What happened to those? Well, I’m bringing them back because potato skins really do hit just right. They’re simple, crispy, and nostalgic. These French Onion Potato Skins take that well-loved app and give it a fun twist with slow-caramelized onions, melted Gruyère, and a perfectly crisp shell. They’re the ultimate comfort food while being simple to make. And, they’re the kind of appetizer that everyone will love, whether for a game day snack or a holiday appetizer.
If you love the flavours of French onion soup but want something a bit more handheld, these little potato skins really hit the spot. The onions cook down into a jammy, savoury filling, the cheese melts into every crevice, and the potatoes hold up as the perfect vessels. It’s simple, satisfying, and one of those recipes you’ll want to keep in your back pocket. Want more French onion recipes? Try my French Onion Pasta, French Onion Chicken & Orzo, and French Onion Mac and Cheese.
😍 Why You’ll Love These French Onion Potato Skins
Rich and comforting: the slow-caramelized onions, melted Gruyère, and crispy potato shells deliver all the flavour of French onion soup in a handheld bite.
Crowd-pleasing: these will disappear fast! They’re the kind of appetizer that feels nostalgic, cozy, and impossible to stop eating.
Super simple: even with the caramelized onions, the steps are straightforward and the ingredients are simple.
Easy to customize: swap cheeses, skip the bacon, or dial up the herbs to suit your preference.
🧀 Ingredients To Make This French Onion Potato Skins Recipe
Olive oil: helps the onions soften and develop the perfect caramelization.
Butter: adds richness and depth, giving the onions that classic French onion flavour as they cook down.
Russet potatoes: the best choice for potato skins as they’re sturdy, get crispy, and hold their shape when scooped and baked.
Balsamic vinegar: to deglaze the pan and deepen the colour and flavour of the caramelized onions.
Yellow onions: caramelize evenly and turn sweet, jammy, and deeply golden.
Bacon: adds a savoury, salty bite on top of the filling. Sautéed mushrooms can also work for a vegetarian twist.
Gruyère cheese: is the classic French onion pairing.
Garlic powder: warms up the overall flavour and blends seamlessly into the onions.
Onion powder: reinforces that French onion base without overwhelming the caramelized flavour.
Dried thyme: adds an earthy, aromatic note that ties everything together.
Dried parsley: a light herbal lift that balances the richness.
Red pepper flakes: just a touch of heat to cut through the sweetness of the onions.
Salt: enhances every layer of flavour.
Green onions: a fresh, bright garnish that cuts through the richness at the end.
Sour cream: is cool, tangy, and perfect for dipping the warm, cheesy potato skins.
✔ How To Make Potato Skins
To make these, start by slicing your onions into thin, even pieces and set them aside. In a large frying pan over low–medium heat, warm the olive oil and butter. Once the butter melts, add the onions and cook them slowly for 35–45 minutes, stirring every 4-5 minutes. The goal is a deep, golden, jammy caramelization, but be careful not to burn!
Once the onions are nearly finished, season them with the garlic powder, onion powder, dried thyme, dried parsley, red pepper flakes, and salt. Stir gently to combine, then deglaze the pan with the balsamic vinegar. Let it simmer for 1–2 minutes, just until the liquid reduces and the onions turn a dark, glossy brown. Then, turn off the heat.
🤝Sammy’s Tip for French Onion Potato Skins
- If the onions are browning too quickly, reduce heat to low. If the pan appears dry after 20–25 minutes, add 1 tablespoon of water to prevent sticking.
Next, preheat your oven to 400°F. Line a large baking sheet with foil and place a wire cooling rack on top. Set aside.
Prepare your potatoes by slicing each cooked potato in half horizontally, then slicing each half in half again to create four long wedges. You should end up with 20 wedges. Using a small spoon or sharp knife, gently scoop out the centres, leaving a thin layer of potato attached to the skin so the wedges hold their shape.
Once this is done, place the potato wedges skin-side up on the wire rack. Lightly spray with cooking spray, then flip them so the flesh side is facing up. Spray again and season generously with salt and pepper. Bake for 6–7 minutes to help the skins crisp and get firm before filling.
When the potatoes come out of the oven, spoon a tablespoon or so of the caramelized onions into each wedge. Top each with shredded Gruyère and a small amount of crumbled bacon. Make sure each potato skin is fully and evenly filled.
Return the potato skins to the oven and bake for another 7–10 minutes, or until the cheese has melted and the potatoes are heated through.
Finish by garnishing with sliced green onions and serve warm with sour cream for dipping.
🗒 Variations
Extra savoury: add a small spoonful of finely chopped mushrooms to the caramelized onions for deeper, richer flavour.
Spicy twist: sprinkle a little extra red pepper flakes or add a few drops of hot sauce before baking.
Extra cheesy: top with a mix of Gruyère and mozzarella for maximum flavour and melt.
🗒 Substitutions
Cheese: don’t have Gruyère? Use mozzarella or Parmesan instead.
Potatoes: russet potatoes are ideal, but Yukon Gold could work in a pinch (just expect slightly softer skins).
Bacon: skip it or use finely diced sautéed mushrooms for a vegetarian version.
Onions: yellow onions are best, but white onions work too. Avoid red onions.
🍴 Leftovers? Lucky you.
If you happen to have leftover potato skins, store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat in a 350°F oven for 8–10 minutes, just until the cheese is melty and the edges crisp back up.
🤔 FAQ’S
Can I bake potatoes specifically for this recipe?
Yes. Just make sure the cooked potatoes are completely cooled before you slice them and remove the filling.
Do you have to use Gruyère?
No. Gruyère is used to match the classic French onion flavor, but you can easily substitute it with mozzarella or Parmesan cheese.
What if I don’t have enough filling?
Potato sizes vary, so the quantity of caramelized onions you yield might not perfectly match 20 skins. Ensure you fill each potato properly and generously. If you run out of filling, discard any remaining wedges. It’s more important that the filled skins are loaded!
Can I use different onions?
I would suggest yellow or white onions, but not red.
How many potato skins does this make?
This recipe makes about 20 potato skins (based on five potatoes cut into four wedges each).
👩🏻🍳 Hungry For More?
If you loved this French Onion Potato Skins recipe, then make sure to check out a few of my other favourite appetizers you may also love:
- Stuffed Mushrooms with Bacon and Boursin
- Boursin and Roasted Veggie Spread
- Eggplant Meatballs (aka Polpette di Melanzane)
- Boursin and Roasted Tomato Dip
- French Onion Dip
- Spanakopita Dip with Crispy Phyllo Topping
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this French Onion potato skins recipe (or any recipe of mine) don’t forget to leave a review.
French Onion Potato Skins
Equipment
- 1 large (18×13) baking sheet
- 1 large cooling rack
- 1 Large frying pan
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 5 medium size russet potatoes, cooked, cut into wedges
- 2 tbsp balsamic vinegar
- 6 yellow onions, finely sliced
- 1/4 cup crumbled bacon, cooked
- 1 cup gruyere cheese, shredded
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
- green onions, to garnish
- sour cream, for serving
Instructions
- Cook the onions: slice onions into similar, thin pieces and set aside.In a large frying pan set to low/medium heat add the olive oil and butter. Once melted add the onions. Cook for 35–45 minutes, stirring gently every 4–5 minutes.Maintain low and slow heat to prevent burning. The onions should reduce significantly and achieve a deep, rich, jammy caramelized color (not black).Sammy's tip: if the onions are browning too quickly, reduce heat to low. If the pan appears dry after 20–25 minutes, add 1 tablespoon of water to prevent sticking.
- Season: once the onions are nearly finished add the garlic powder, onion powder, dried thyme, dried parsley, red pepper flakes, and salt and gently stir to combine.Deglaze the pan with the balsamic vinegar and bring to a light simmer for 1-2 minutes, just until it has been reduced and the color changes to a deep and dark brown.Turn off the heat.
- Once your onions have cooked preheat your oven to 400 °F.
- Prepare the baking sheet: line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the foil-lined sheet.Set aside until ready to use.
- Prep the potatoes: slice each cooked potato horizontally in half, then slice each half horizontally in half again to create four long wedges per potato.Using a small sharp knife or small spoon, gently slice and scoop out the interior potato filling from each wedge. Be careful to leave a thin layer of potato attached to the skin so the wedge maintains its shape. Set the reserved potato filling aside for another use (potato salad, mashed potatoes, etc).
- Bake: place the potato wedges skin-side up (filling side down) onto the wire rack. Lightly spray the entire potato skin surface with cooking spray.Flip the wedges so they are now flesh-side up and lightly spray the interior side with cooking spray then generously season with salt and pepper.Bake for 6–7 minutes until the skins are starting to crisp.This initial baking ensures the potato skins are extra crispy and durable before being loaded with the filling.
- Fill: take the potatoes out of the oven and fill each with about a tablespoon or so of the caramelized onions. Repeat until all of the potaoes have been filled and you have no onions left.Evenly divide and sprinkle the 1 cup of cheese directly over the caramelized onions in each potato skin then add a bit of crumbled bacon to each.See Sammy's Tips above for more a more detailed explanation for this step.
- Bake: return back to the oven and bake for 7-10 minutes, or until the cheese has melted and the potato skins are warm throughout.
- Serve: garnish with green onions and serve with sour cream for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
absolutely obsessed with this recipe – everyone loved these.
Can this be made ahead of time and then baked?