French Onion Beef Stuffed Potatoes

Baked potatoes filled with savory French onion beef, thyme broth, and melted Gruyère, then broiled until golden for an easy hearty dinner.

Prep: 15 min · Cook: 50 min · Yield: 4 · Method: Oven

Ingredients

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 pound lean ground beef
• 1 large yellow onion
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 cup beef broth
• 1 teaspoon fresh thyme leaves
• 1 cup gruyère cheese

Cooking instructions

1. Heat the oven to 425°F. Scrub the potatoes, pierce each several times with a fork, and place them directly on the oven rack. Bake until tender when pierced, 45 to 55 minutes. (about 50 min) — 425°F
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking it apart, until browned and it reaches 160°F, about 6 to 8 minutes. Transfer the beef to a bowl, leaving the fat in the skillet. (about 8 min) — 160°F
3. Reduce the skillet heat to medium. Add the onion, salt, and pepper, and cook, stirring occasionally, until deeply golden and soft, 12 to 15 minutes. (about 15 min) — Medium heat
4. Return the beef to the skillet. Add the broth and thyme, then simmer until the liquid reduces slightly, about 3 minutes. (about 3 min) — Simmer
5. Split the baked potatoes lengthwise and gently fluff the interiors with a fork. Spoon the beef mixture into the potatoes and top evenly with the Gruyère. (about 3 min)
6. Switch the oven to broil. Place the stuffed potatoes on a baking sheet and broil 2 to 3 minutes, watching closely, until the cheese is melted and browned. (about 3 min) — Broil