Ingredients

The following ingredients have 5 Servings
  • 6 russet potatoes
  • kosher salt and pepper
  • olive oil for spraying/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

Instruction

  • 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!