Potato skins instantly take me back. Those crispy, cheesy little bites are pure comfort—perfect for a snack night or casual gathering. If you’ve been thinking about making them, do it this week and go all out.
It had been ages since I made potato skins, though I do have an old sweet potato skins post on the blog. My grandma loved ordering potato skins when we went out, and I always did too—potatoes were my favorite growing up, in every form. These feel like a 90s or early 2000s classic, and they never go out of style.
These particular potato skins are dreamy—especially for a night in with champagne and snacks. The recipe requires some time, mainly because the potatoes need to bake for about an hour. While they roast, crisp the bacon and take your time caramelizing a sweet onion until it’s deeply golden and sticky. That sweet, savory onion is ideal with smoky cheese.
After the potatoes are baked, slice and scoop them, then pop them back into a hot oven so the skins crisp on the bottom and edges. That crunch is what makes them perfect vessels for toppings.
Key components:
- Smoked cheddar — bold, smoky, and savory.
- Caramelized onions — sweet and melting into the cheese.
- Bacon — for salt, smokiness, and crunch.
- Green onions — for fresh bite and texture.
Then
Just when you think they can’t get better, drizzle everything with homemade ranch. The ranch here is creamy and bright—perfect for both drizzling and dipping. It makes extra and keeps well in the fridge for about a week, so you’ll find yourself using it on other dishes too.
These might not look complicated, but the combination of caramelized onions and smoked cheddar elevates them so much that I don’t think I’ll make potato skins any other way. They’re undeniably addictive—especially with plenty of ranch for dipping.
Give me all the dip!
Smoked Cheddar & Caramelized Onion Potato Skins
Smoked Cheddar and Caramelized Onion Potato Skins
4
to 6 people
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, freshly grated
- 2 green onions, thinly sliced
Homemade ranch
- 1 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 1/2 cup milk
- 3 tablespoons fresh chives (or 1 tablespoon dried)
- 2 tablespoons fresh dill (or 2 teaspoons dried)
- 1 tablespoon fresh parsley (or 1 teaspoon dried)
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon smoked paprika
Instructions
- Preheat the oven to 400°F.
- Poke a few holes in the potatoes with a fork and place them on a baking sheet. Spray or brush with olive oil and sprinkle with salt and pepper.
- Bake the potatoes for 50 to 60 minutes, until tender.
- While the potatoes bake, cook the bacon in a skillet over medium-low heat until crispy. Remove with a slotted spoon and drain on paper towels.
- In the same skillet with the bacon grease, add the sliced onion and a pinch of salt. If needed, add a tablespoon of butter or olive oil. Cook, stirring often, until the onions are deeply caramelized and golden, about 30 minutes. Reduce heat as necessary to prevent burning.
- When the potatoes are done, increase the oven temperature to 450°F. Slice each potato lengthwise and scoop out most of the flesh, leaving a thin layer around the edges. Reserve the scooped potato for another use if desired.
- Brush or spray the insides of the potato skins with olive oil, season with salt and pepper, and return them to the oven for 10 minutes to crisp up.
- Remove the skins, top each with smoked cheddar and caramelized onions, then bake 5 more minutes until the cheese melts.
- Finish with chopped green onions, crumbled bacon and a drizzle of homemade ranch. Serve warm and enjoy.
Homemade ranch
- Combine all ranch ingredients in a blender or food processor and blend until smooth. The recipe makes more than you’ll need for the potato skins; store extra in a sealed container in the fridge for up to a week for salads and dipping.
Chomp.