Categories: Sides
Ingredients
- 4 russet potatoes, pierced with a fork
- 7 tbsp. unsalted butter, plus melted butter for brushing
- 2 onions, thinly sliced
- 4 shallots, thinly sliced
- 2 tsp chopped fresh thyme
- Kosher salt and black pepper
- 1/4 cup dry red wine
- 1 cup beef broth
- 1 tbsp. Worcestershire
- 1/2 cup half-and-half, plus more if needed
- 1 1/2 cups grated Gruyere
- 1/4 cup plus 2 tbsp. grated Parmesan
- Chopped fresh chives, for topping
Directions
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Preheat the oven to 400. Bake the potatoes directly on the middle rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let cool 5 minutes.
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Meanwhile, melt 3 tbsp. butter in a large skillet over medium heat. Add the onions, shallots, thyme, 1/2 tsp salt and black pepper. Cook, stirring often, until the onions and shallots are soft and golden, about 15 minutes.
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Add the red wine to the skillet and cook until reduced, about 1 minute. Increase the heat to high and add the beef broth and Worcestershire; cook until the liquid is reduced and the onions are glazed, 6 to 7 minutes.
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Halve the potatoes lengthwise. Holding each potato with a kitchen towel, scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Add the remaining 4 tbsp. butter and the half-and-half to the bowl and mash until smooth. Stir in half of the onion mixture, 1 cup Gruyere and 1/4 cup Parmesan; thin with more half-and-half is needed. Season with salt and pepper.
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Brush the potato skins with melted butter; season the insides with salt and pepper. Set on a baking sheet. Mound the potato filling into the potato skins and top with the remaining onion mixture, 1/2 cup Gruyere and 2 tbsp. Parmesan. Bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Top with chopped chives.