Smoked Cheddar and Caramelized Onion Potato Skins
User Reviews
5
Smoked Cheddar and Caramelized Onion Potato Skins
Description
When baked at 400°F until tender, russet potatoes are halved and scooped to leave a sturdy shell. Bacon is cooked crisp and set aside, and in the rendered bacon fat, thinly sliced onions are slowly cooked until golden and caramelized over about 30 minutes. The potato skins are filled with caramelized onions, bacon, and freshly grated smoked cheddar, then baked again at a higher heat to melt the cheese and crisp the edges.
The homemade ranch dressing combines Greek yogurt, mayonnaise, milk, fresh or dried herbs like chives, dill, and parsley, plus lemon juice and spices for a tangy, creamy dip. The combination of smoky cheddar, sweet onions, and savory bacon inside crispy potato shells delivers rich, layered flavors and a pleasing textural contrast between creamy filling and crisp skin.
These potato skins make a satisfying appetizer or snack with a creamy herb dip enhancing each bite. The long cooking time for caramelizing onions requires attention to prevent burning.
Ingredients
- 6 russet potato
- salt kosher salt
- black pepper kosher salt
- olive oil for spraying/brushing
- 4 lices Bacon diced
- 1 sweet onion thinly sliced, large
- 8 ounces smoked cheddar cheese freshly grated
- 2 green onion thinly sliced
homemade ranch
- 1 cup yogurt plain, Greek
- ½ cup mayonnaise
- ½ cup milk
- 3 tablespoons chives fresh or 1 tablespoon dried
- 2 tablespoons dill fresh or 2 teaspoons dried dill weed
- 1 tablespoon parsley fresh or 1 teaspoon dried parsley
- 2 teaspoons lemon juice fresh
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
- Preheat the oven to 400 degrees F.
- Poke a few holes in the potatoes with a fork and place them on a baking sheet. Spray or brush with olive oil. Sprinkle with salt and pepper.
- Bake the potatoes for 50 to 60 minutes.
- While the potatoes are baking, heat the bacon in a skillet over medium-low heat. Cook until crispy and all the fat is rendered, then remove the bacon with a slotted spoon and place it on a paper towel to remove excess grease.
- In the same skillet with the bacon grease, add the sliced onion with a pinch of salt. Stir to coat - if there isn’t enough bacon grease left, you can add a tablespoon of butter or olive oil. Cook the onions, stirring often, until the become caramely and golden - about 30 minutes. Be sure to keep an eye on them and keep stirring! Lower the heat as needed so they don’t burn.
- Once the potatoes are done, increase the heat in the oven to 450 degrees F. Slice the potatoes lengthwise. Scoop out most of the center, leaving a bit around the edges to stuff. You can discard this or save it to use in soup, salads, etc - whatever you want!
- Brush or spray the insides of the potatoes with olive oil. Sprinkle with salt and pepper. Place them in the oven to 10 minutes - this really helps them get crispy and delicious!
- Remove the potatoes and top with the smoked cheddar and caramelized onions. Place the sheet back in the oven for 5 minutes, just so the cheese melts.
- Top with the scallions, bacon and a drizzle of homemade ranch. Enjoy!
homemade ranch
- Add all ingredients to a blender or food processor and blend until pureed and combined. This will make more than you need. Store in the fridge in a sealed container and use for salads or dipping. This lasts for about a week!
User Reviews
Overall Rating
5
You'll Also Love
