# INGREDIENTS:
* 4 large russet potatoes
* 2 tablespoons olive oil
* 2 large onions, thinly sliced
* 2 cloves garlic, minced
* 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
* Salt and pepper to taste
* 1 cup shredded Gruyere cheese (or Swiss cheese)
* 1/4 cup beef or vegetable broth
* Chopped fresh parsley for garnish (optional)
## INSTRUCTIONS:
1. **Preheat the Oven**: Preheat your oven to 400°F (200°C).
1. **Prepare Potatoes**: Scrub the potatoes clean and pierce them several times with a fork. Place them on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
1. **Prepare Filling**: While the potatoes are baking, heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes. Add minced garlic and thyme leaves, and cook for another 2-3 minutes. Season with salt and pepper to taste.
1. **Scoop Potatoes**: Once the potatoes are cooked, remove them from the oven and let them cool slightly. Slice off the top third of each potato lengthwise. Carefully scoop out the flesh from the potatoes, leaving about a 1/4-inch thick shell. Reserve the potato flesh for another use (such as mashed potatoes).
1. **Stuff Potatoes**: Divide the caramelized onion mixture evenly among the hollowed-out potatoes. Top each potato with shredded Gruyere cheese.
1. **Bake**: Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
