Ingredients

6 russet potatoes

Kosher salt and pepper

Olive oil for spraying or brushing

4 slices bacon, diced

1 large sweet onion, thinly sliced

8 ounces smoked cheddar cheese, freshly grated

2 green onions, thinly sliced

1 cup plain Greek yogurt

½ cup mayonnaise

½ cup milk

3 tablespoons fresh chives or 1 tablespoon dried chives

2 tablespoons fresh dill or 2 teaspoons dried dill weed

1 tablespoon fresh parsley or 1 teaspoon dried parsley

2 teaspoons fresh lemon juice

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon smoked paprika

Instructions

Step 1: Preheat the oven to 400 degrees F. Poke a few holes in the potatoes with a fork, place them on a baking sheet, spray or brush with olive oil, then sprinkle with salt and pepper.

Step 2: Bake the potatoes for 50 to 60 minutes until tender.

Step 3: While the potatoes bake, heat the diced bacon in a skillet over medium-low heat. Cook until crispy and fat is rendered. Remove with a slotted spoon and drain on paper towels.

Step 4: In the same skillet with the bacon grease, add the sliced onions and a pinch of salt. Stir to coat. If needed, add a tablespoon of butter or olive oil. Cook the onions over medium-low heat, stirring often, until they are caramelized and golden, about 30 minutes. Lower heat as needed to avoid burning.

Step 5: Once the potatoes are done, increase the oven temperature to 450 degrees F. Slice each potato lengthwise and scoop out most of the center, leaving a bit around the edges. Save the scooped-out potato for another use or discard.

Step 6: Brush or spray the insides of the potato skins with olive oil, then sprinkle with salt and pepper. Place them back on the baking sheet and bake for 10 minutes to crisp up.

Step 7: Remove the potato skins from the oven. Top each with smoked cheddar cheese and the caramelized onions. Return to the oven and bake for 5 minutes until the cheese melts.

Step 8: Remove from the oven and sprinkle with green onions and crispy bacon. Drizzle with homemade ranch before serving.

Step 9: For the homemade ranch, combine Greek yogurt, mayonnaise, milk, chives, dill, parsley, lemon juice, garlic powder, onion powder, salt, pepper, and smoked paprika in a blender or food processor. Blend until smooth and well combined. Store any extra in a sealed container in the refrigerator for up to one week.

Tips & Variations

Use Yukon Gold potatoes for a creamier texture in the skins.

For a spicier kick, add a pinch of cayenne pepper to the homemade ranch.

Try substituting smoked gouda or pepper jack cheese for a different cheesy flavor.

Caramelize the onions slowly on low heat to develop deep sweetness without burning.

Leftover potato flesh can be used in mashed potatoes or added to soups and salads.

Storage

Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375-degree F oven for about 10 minutes to crisp up again without making them soggy. Store any extra homemade ranch dressing in a sealed container in the fridge for up to one week.

FAQs

Can I make these potato skins ahead of time?

You can prepare the potatoes and caramelized onions ahead, but it’s best to assemble and bake the skins just before serving to keep them crispy and fresh.