Ingredients
- 4 large russet potatoes (about 12 ounces each), scrubbed and patted dry
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more for garnish
- 1/4 cup salted butter, softened
- 1/4 cup sour cream
- Frenched Onions, warmed
- 4 ounces Gruyère cheese, shredded (about 1 cup)
- Thyme leaves, for garnish
Directions
Preheat oven to 400°F. Prick each potato all over using a fork. Rub potatoes evenly with oil and sprinkle with salt and pepper. Place potatoes directly on oven rack, and place a sheet of aluminum foil on lower rack to catch any drips. Roast until a paring knife inserted into potatoes meets no resistance, about 1 hour. Remove potatoes from oven and transfer to a small rimmed baking sheet lined with foil; let cool 5 minutes.
Cut a lengthwise slit down center of each potato about three-fourths of the way through; squeeze sides to open potato. Season inside of potato to taste with additional salt, and top with evenly divided butter, sour cream, Frenched onions, and Gruyère.
Preheat broiler with oven rack about 5 inches from heat source. Broil potatoes until Gruyère is melted and just starting to brown, 1 to 3 minutes. Garnish with thyme leaves and additional black pepper. Serve hot
