A big ol’ russet potato carved up and stuffed with a thick caramelized onion and Guinness sauce.
This recipe be would be right at home in any pub. It’s essentially a soup, with the baked potato as the bowl. The onions are seared in butter and olive oil, then caramelized and simmered in a bit of Guinness, before adding a bunch of seasoning and some beef broth. Then that all gets spooned into the baked potato, topped with Gruyere, and baked a little more until maximum delicious golden brown gooiness is achieved.
I’d highly recommend serving it alongside several pints of Guinness to complete the meal.
Time You Need
- ~20 minutes prep
- ~1 hour, 10 minutes cooking
- Yields: 4 potatoes
What You Need
- 4 large russet potatoes, scrubbed, washed and dried
- 1 bottle/can of Guinness extra stout of draught
- 2 sweet yellow onions, sliced
- 2 cups of beef broth
- 4 oz Gruyere or Swiss cheese, thickly sliced
- 4 cloves of minced garlic
- 3 tbsp flour
- 1 tbsp brown sugar
- 2 tbsp butter
- ~2 tbsp olive oil (and a little more for rubbing the potatoes)
- 1 tsp salt
- 2 tsp black pepper
- 1 tbsp fresh or dried rosemary
- 1 tbsp garlic powder
What You Do
- Preheat oven to 350. Take a fork and stab holes all over each potato, than hand-rub in olive oil.
- Place either on a baking sheet or simply directly on the oven rack, and bake the potatoes for about 60-65 minutes.
- While the potatoes cook, start on the onions.
- Heat a large skillet on the stove over medium heat, and add butter and olive oil. Then add diced onions.
- Cover onions, but continue to stir and cook until onions are soft and begin to brown and caramelize. About 25 minutes.
- Then add in ½ cup of Guinness and brown sugar and bring to a simmer.
- Toss in rosemary, garlic, and flour, stir and cook for about 3-4 minutes until garlic is soft. Then add in beef broth and mix well.
- Bring to another light simmer and let thicken. Season with salt, black pepper, and garlic powder and continue to stir.
- Remove from heat and set to the side until potatoes are done.
- Once potatoes are tender, remove from oven and place in a glass or Pyrex oven safe container.
- Cut a slit down each potato, and pop open by squeezing ends toward each other.
- Spoon in hearty amounts of the onion and beef broth into each potato, drowning them in it.
- Top with a hearty slice or two of cheese and return to the oven. Bake for an additional 10 minutes. Alternatively, you can broil on high for about 3-5 minutes, keeping a close eye on the potatoes to develop a nice golden crispy brown color.
- Remove from oven after time is up, let cool, and enjoy!