Divide the remaining 2 tablespoons of butter into 4 pieces. Place a piece of butter into the center of each open potato. The heat from the potatoes will melt the butter, adding extra richness to the final dish.
Stuff the Potatoes:
Carefully ladle the French onion soup into each potato, dividing it evenly between the four potatoes. Pour slowly and allow the soup to soak into the potato flesh. You might need to go back and forth to ensure that as much of the liquid is absorbed as possible.
Add the Cheese:
Place a slice of Gruyère or Swiss cheese over the top of each stuffed potato. The cheese will melt and create a delicious, gooey topping.
Broil for Perfection:
Return the stuffed potatoes to the oven and broil until the cheese is golden brown and bubbly. This typically takes about 2-3 minutes, but keep a close eye on them to avoid burning.
Serving
Serve and Enjoy:
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