French Onion Soup Loaded Potatoes

Instructions

1. Step
   Preheat your oven to 400°F (200°C). Puncture holes in potato, wrap tightly in foil and bake 40 minutes. Once potatoes are 90% cooked let rest on a cooling rack. Turn oven to broil after removing the potatoes. Note, to speed up the cook time, boil the potatoes - bring them up to a light simmer than wrap in foil and bake.
2. Step
   While potatoes are cooking chop all onions and add them to a large deep pan (rondeau pan preferred) with a splash of canola oil on high heat and keep stirring onions. After a few minutes once they start to char the bottom of the pan and lightly caramelize hit the pan with water to bring colour to the onions, then add sherry, 2-3 tbsp of butter, stir and reduce heat. As the onions start to develop flavour gradually add veg stock, salt and pepper and chopped fresh thyme. Set aside once they have cooked down.
3. Step
   Thinly shave leeks. Lightly toss leeks in some flour, shake off and fry in pan with canola oil until crispy. Place in bowl with paper towel and lightly salt.

Potato Filling and Assembly

1. Step
   Make a slit on the potatoes and scoop out the filling into a large bowl while maintaining the skin of the potato. Brush skin with canola oil. Once you have scooped out all of the potato filling, add in milk and 3/4 cup melted butter, mix well. Add some swiss-style cheese and the cooked onions into the mixture, incorporate well (Reserve the stock from the pan for later).
2. Step
   Place potato back on the baking sheet. Scoop mixture back into each potato. Top with swiss-style cheese and place under the broiler until bubbly and and melty. Place into individual plates, set aside.
3. Step
   In the pan used earlier to cook the onions, add lemon juice, remaining melted butter and 1 tbsp flour into the leftover onion broth to make it into an onion gravy of sorts.
4. Step
   Top each potato with the broth/gravy, fried leeks, top with chives, and finish with cracked pepper and salt to taste.