French Onion Soup Twice Baked Potato

1. Melt butter in a large saucepan or pot over medium-low heat.
2. Add the onions and cook, stirring frequently, until they reduce by half and become translucent (do not brown them).
3. Add the thyme, beef stock, and sherry. Season with salt and pepper. Simmer on low for 30 minutes.
4. For the potatoes, pierce them with a fork and coat them in olive oil.
5. Bake at 425°F for an hour.
6. Slice off the top and carefully scoop out the inside. Add the scooped potato to a bowl with the grated Gruyère cheese, parsley, sour cream or creme fraiche, garlic butter, onion powder, garlic powder and a pinch of salt.
7. Add the potato mixture to a piping bag or a Ziploc bag.
8. Carefully ladle the soup and onions into the hollowed out potato shells.
9. Add some of the mashed potato mixture on top.
10. Place a few Swiss cheese pieces on top of the mashed potatoes.
11. Bake in a 450°F oven for about 10 minutes or until the top is golden brown and the cheese is melted.