Caramelized Onion Potato Skins
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Caramelized Onion Potato Skins
Category
Appetizers
Ingredients
- 6 russet potatoes
- kosher salt and pepper
- Fustini's Herbs de Provence olive oil for 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 mayonnaise
- ¼ cup buttermilk
- 1 clove garlic, minced
- 1 teaspoon Fustini’s Garlic olive oil
- ½ onion, grated, rinsed and squeezed
- 2 tablespoons chives, finely sliced
- 2 tablespoons parsley, finely chopped
- 1 tablespoon dill, finely chopped
- 1 tablespoon Fustini’s 12 Year White balsamic
- 1 tablespoon Fustini’s Sicilian Lemon balsamic
- ¼ teaspoon paprika
- Pinch of salt
- Freshly ground black pepper, to taste
Ingredients
Ranch Dressing
Directions
- 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 add a tablespoon of olive oil if more is needed. Cook the onions on medium-low, stirring often, until they become caramel and golden - about 30 minutes.
- 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. (reserve for another application). Brush or spray the insides of the potatoes with olive oil. Sprinkle with salt and pepper. Place them in the oven for 10 minutes. 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.
- Mix mayonnaise, buttermilk, garlic, olive oil, onion, chives, parsley, dill, vinegars, paprika, salt and pepper with a whisk until well blended. Store dressing in a tight-sealing container in the refrigerator for up to a week.