Rachael Ray: Caramelized Onion & Cheese Twice Baked Potatoes Recipe

Rachael Ray: Double Stuffed Potatoes

Rachael Ray said she got the idea for this twist on Twice Baked Potatoes (or Double Stuffed Potatoes) when she was going through the collection of vintage cookbooks she has with her mother.

She said it reminded her of the steakhouse she went to as a child, which sounded like a magical experience. The menu included double-stuffed potatoes, and Rachael suggested making them as a veggie-friendly dinner entree.

Rachael Ray: How To Chop Onions Without Crying

Rachael Ray shared her secret on how to chop onions without crying. “Just suck it up and learn how to be more efficient with your knife,” she said. That way you won’t have to deal with it for very long, and you can always use your tears to guilt a guest into doing the dishes, Rachael suggested. I don’t think this is her best advice.

Rachael Ray: Caramelized Onion & Cheese Twice Baked Potatoes Recipe Ingredients

Pricking the potato with a fork lets the steam escape as the potatoes cook. Roasted broccoli or broccolini makes a perfect double whammy of veggie goodness for this meal.

• 4 scrubbed Russet Potatoes
• 3 thin sliced Onions
• 1 cup shredded Fontina Val d’Aosta (or use Gruyere)
• 1 head speared Broccoli (or use 2 trimmed bundles Broccolini)
• 3 tbsp Butter
• 1/4 cup Creme Fraiche (or use Heavy Cream)
• 1/2 cup grated Parmigiano-Reggiano
• Olive Oil
• Salt & Pepper

Rachael Ray: Caramelized Onion & Cheese Twice Baked Potatoes Recipe Directions

1. Preheat oven on 400 F.
2. Prick potatoes with a fork.
3. Rub potatoes with oil; salt and pepper.
4. Roast potatoes for an hour and let cool enough to handle.
5. Halve each potato lengthwise.
6. Heat butter in a skillet on medium.
7. Once butter foams, add onions and salt.
8. Cover and cook 10 minutes, stirring now and then.
9. Uncover and cook for 20 more minutes, and continue to stir.
10. Scoop flesh from potatoes into a bowl.
11. Mash with creme fraiche, Fontina, salt and pepper.
12. Distribute filling equally among the skins.
13. Arrange potato skins on a baking sheet and sprinkle with Parmigiano.
14. Coat broccoli with olive oil, salt and pepper.
15. Roast broccoli until tender, 21-24 minutes.
16. Roast potatoes at the same time, until brown and bubbly.
17. Serve potatoes topped with roasted broccoli.