Description
Delightfully crispy smoked cheddar and caramelized onion potato skins topped with crispy bacon, fresh scallions, and a creamy homemade ranch dressing. Perfect as a flavorful appetizer or snack, these potato skins combine savory, smoky, and tangy elements baked to golden perfection.
Ingredients
Scale
Potatoes and Toppings
- 6 russet potatoes
- Kosher salt and pepper, to taste
- 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
Homemade Ranch Dressing
- 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 black pepper
- ¼ teaspoon smoked paprika
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the potatoes.
- Prepare Potatoes: Poke holes in each potato using a fork. Place them on a baking sheet, then spray or brush with olive oil and season with kosher salt and pepper evenly.
- Bake Potatoes: Bake the potatoes for 50 to 60 minutes until they become tender inside.
- Cook Bacon: While the potatoes bake, heat a skillet over medium-low heat and cook the diced bacon until crispy and fat is rendered. Remove bacon with a slotted spoon and drain on paper towels.
- Caramelize Onions: In the same skillet with bacon grease, add the thinly sliced onions and a pinch of salt. Stir to coat well. If there’s insufficient bacon grease, add 1 tablespoon butter or olive oil. Cook on low heat, stirring often, for about 30 minutes or until onions are golden and caramelized. Lower heat as needed to prevent burning.
- Prepare Potato Skins: Once potatoes are baked, increase oven temperature to 450°F (232°C). Slice potatoes lengthwise and scoop out most of the insides, leaving a thin border to form a shell.
- Crisp Potato Shells: Brush or spray the potato skins’ insides with olive oil and sprinkle with salt and pepper. Place them back on the baking sheet and bake for 10 minutes to crisp the edges.
- Add Cheese and Onions: Remove skins from oven and top each with smoked cheddar cheese and caramelized onions. Return to oven and bake for an additional 5 minutes, just until the cheese melts.
- Finish and Garnish: Top the melted potato skins with diced bacon, sliced green onions, and a drizzle of homemade ranch dressing. Serve warm and enjoy!
- Make Homemade Ranch Dressing: Combine Greek yogurt, mayonnaise, milk, fresh or dried chives, dill, parsley, lemon juice, garlic powder, onion powder, salt, pepper, and smoked paprika in a blender or food processor. Blend until smooth. Store leftover dressing in a sealed container in the refrigerator for up to one week.
Notes
- You can save scooped-out potato flesh to use in soups, salads, or mashed potatoes.
- Adjust bacon grease and butter according to your preference for onion caramelization.
- The ranch dressing recipe yields more than needed; store leftovers refrigerated for up to a week.
- Feel free to swap smoked cheddar with your favorite sharp cheese variety if desired.
- For crispier skins, be sure to bake the potato shells at the higher temperature as directed.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Potato Skins, Smoked Cheddar, Caramelized Onion, Bacon, Homemade Ranch, Appetizer, Snack, Comfort Food
