French Onion Soup Twice Baked Potatoes

Preheat oven to 400°F (200°C).

Wash and dry potatoes. Pierce each potato several times with a fork. Bake for 45-60 minutes, or until easily pierced with a fork.

While potatoes are baking, caramelize the onions. In a large skillet, heat olive oil and butter over medium-low heat. Add sliced onions and cook, stirring occasionally, for 30-40 minutes, or until deeply golden brown and caramelized. Season with salt and pepper.

Once the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the flesh, leaving a 1/4-inch border of potato inside the skin. Place the potato skins on a baking sheet.

In a large bowl, mash the scooped-out potato flesh. Add the caramelized onions, 3/4 cup of the grated Gruyere cheese, beef broth, garlic powder, salt, and pepper. Mix well to combine.

Spoon the potato mixture back into the potato skins, mounding it slightly.

Top each potato with the remaining Gruyere cheese.

Return the stuffed potatoes to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the potatoes are heated through.

Garnish with fresh thyme before serving.