Bacon Jam

Bacon Jam
Savory meets sweet in this easy homemade bacon jam. Learn how to make this caramelized bacon and onion spread for the ultimate addition to any burger, cheese board, or biscuit.
READ: Bacon Jam

A glass jar of bacon jam on a white plate with a white spoon scooping the jam.

Bacon Jam

Savory meets sweet in this easy homemade bacon jam. Learn how to make this caramelized bacon and onion spread for the ultimate addition to any burger, cheese board, or biscuit.

READ: Bacon Jam

Ranch Pasta Salad

Ranch Pasta Salad, made with Hidden Valley Ranch seasoning, is a delicious and easy potluck pasta salad that is perfect
The post Ranch Pasta Salad appeared first on Easy Side Dish Recipes.

Ranch Pasta Salad, made with Hidden Valley Ranch seasoning, is a delicious and easy potluck pasta salad that is perfect

The post Ranch Pasta Salad appeared first on Easy Side Dish Recipes.

Breakfast Burritos

We love Breakfast Burritos because you get all of your favorite breakfast foods in one hand held burrito. A flour tortilla is stuffed with scrambled eggs, crispy bacon, melty cheese, tater tots, creamy avocado, and fresh pico de gallo. Are you hungry y…

We love Breakfast Burritos because you get all of your favorite breakfast foods in one hand held burrito. A flour tortilla is stuffed with scrambled eggs, crispy bacon, melty cheese, tater tots, creamy avocado, and fresh pico de gallo. Are you hungry yet? And I know they are technically breakfast burritos, but they can be…

The post Breakfast Burritos appeared first on Two Peas & Their Pod.

Creamy Mexican Corn Salad

Creamy Mexican Corn Salad
This creamy Mexican corn salad is packed with bell peppers, crispy bacon, and a kick of heat from green chiles.
READ: Creamy Mexican Corn Salad

A square photo of Mexican corn salad in a black bowl on a white and yellow towel.

Creamy Mexican Corn Salad

This creamy Mexican corn salad is packed with bell peppers, crispy bacon, and a kick of heat from green chiles.

READ: Creamy Mexican Corn Salad

Valentine’s Day Breakfast Board

This post is sponsored by Kroger. We never get dressed up and go out on Valentine’s Day, but we do like to celebrate at home. I will always support a day that celebrates love, flowers, and chocolate. Count me IN! This year, we are going to celebr…

This post is sponsored by Kroger. We never get dressed up and go out on Valentine’s Day, but we do like to celebrate at home. I will always support a day that celebrates love, flowers, and chocolate. Count me IN! This year, we are going to celebrate with a fun Valentine’s Day Breakfast Board. The…

The post Valentine’s Day Breakfast Board appeared first on Two Peas & Their Pod.

On Grief, Seasoning Skillets, & the Comfort of a BLT

Summer 2019. I have a new cast-iron skillet, and it needs seasoning. “Bacon,” my friends said. “Cook lots and lots of bacon.”

At first, I resisted. I’m not a bacon kind of girl, I reasoned. We didn’t cook it at all when I was growing up—even in a tho…

Summer 2019. I have a new cast-iron skillet, and it needs seasoning. “Bacon,” my friends said. “Cook lots and lots of bacon.”

At first, I resisted. I’m not a bacon kind of girl, I reasoned. We didn’t cook it at all when I was growing up—even in a thoroughly assimilated Jewish household, pork was a bit foreign. Plus, bacon was too fatty for my parents’ liking, even before they stopped eating meat altogether. I ate a whole strip of bacon once as a child, and later that day had a stomachache; I fancied the two connected, and for years I insisted that bacon wasn’t for me. Even now, in my 30s, my tastes largely mirror what I grew up eating: I prefer olive oil to butter, and low-fat milk to whole.

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Smoked Cheddar & Caramelized Onion Potato Skins.

Potato skins are a total throwback for me!  I mean, who doesn’t love these little crispy, cheesy bites of love? If you’re going to make them, do it this week. Let’s go ALL OUT. Before this, it had been ages since I’ve made potato skins. I have a sweet potato skins recipe here on the […]

The post Smoked Cheddar & Caramelized Onion Potato Skins. appeared first on How Sweet Eats.

Potato skins are a total throwback for me! 

smoked cheddar and caramelized onion potato skins with ranch

I mean, who doesn’t love these little crispy, cheesy bites of love? If you’re going to make them, do it this week.

Let’s go ALL OUT.

scooped out russet potatoes

Before this, it had been ages since I’ve made potato skins. I have a sweet potato skins recipe here on the blog – it’s a million years old.

My grandma LOVED potato skins when I was growing up. If we ever went out to eat, she ordered them. I loved them a lot too, but then again my favorite food growing up was… potatoes. So in any form, I was in. 

It was probably a quintessential 90s or early 2000s app, right? 

potato skins with caramelized onions and cheese

These potato skins are a dream! Perfect for your New Year’s Eve night at home when you want to enjoy all the snacks with champagne.

The recipe takes a bit of time, but the potatoes already have to bake for an hour. So while that happens, I like to crisp up some bacon and caramelize an onion. Get it good and caramely and golden and sweet. Ideal to mix with savory cheese!

homemade ranch

After the potatoes are baked, sliced and scooped, the secret is throwing them in a hot oven so they get crunchy on the bottom. And the edges! This makes for the perfect boat – or, um, vehicle – for all of our toppings.

Smoked cheddar! The best, smokiest, savory cheddar cheese. Oh how I love this.

The caramelized onions! Sweet perfection that melts into the cheese and bacon seamlessly. 

Bacon for crunch. And just because… it’s bacon. Of course.

Green onions too – for crunch and a little bite. They add great flavor.

smoked cheddar and caramelized onion potato skins

Then!

Then after you think we’re done making these wildly flavorful potato boats, we’re going to drizzle them all with ranch.

Oh my word.

I am so hooked on this ranch. Remember earlier this year when I grilled sweet potatoes and drizzled the ranch all over those?

I’ve basically been waiting to make these since then. The ranch is INCREDIBLE. It’s so good for drizzling or dipping.

The ranch recipe will make extra and it stays great in the fridge. You will find yourself dipping all the things in it. 

smoked cheddar and caramelized onion potato skins

I realize these may not look like much but I can’t even explain how much the caramelized onions and smoked cheddar take these over the top. They make them 500% better. Like, I will never make them another way now!

smoked cheddar and caramelized onion potato skins with ranch

Give me all the dip!

smoked cheddar and caramelized onion potato skins with ranch

Smoked Cheddar & Caramelized Onion Potato Skins

Print

Smoked Cheddar and Caramelized Onion Potato Skins

These potato skins are incredible! Topped with caramelized onions, smoked cheddar, bacon, scallions and homemade ranch.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 4 to 6 people
Author How Sweet Eats

Ingredients

  • 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

homemade ranch

  • 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

  • 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!

homemade ranch

  • Add all ingredients to a blender or food processor and blend until pureed and combined. This will make more than you need. Store in the fridge in a sealed container and use for salads or dipping. This lasts for about a week!

bite out of smoked cheddar and caramelized onion potato skins with ranch

Chomp.

The post Smoked Cheddar & Caramelized Onion Potato Skins. appeared first on How Sweet Eats.

Tartiflette

One French dish I’ve not made is Tartiflette. It’s one of those things that you tuck into after a day of skiing down alps, which I did once with a family of expert skiers, realizing too late that my intermediate-level of skiing was no match for my friends, who pointed their skis straight down the top of the alps and took off. I tried my…

One French dish I’ve not made is Tartiflette. It’s one of those things that you tuck into after a day of skiing down alps, which I did once with a family of expert skiers, realizing too late that my intermediate-level of skiing was no match for my friends, who pointed their skis straight down the top of the alps and took off. I tried my best to keep up, but in spite of the spectacular scenery (and dizzying heights), I realized my talents were better in the kitchen than on slopes, especially compared to a French family of élite-level skiers.

Continue Reading Tartiflette...

New England Clam Chowder

New England Clam Chowder
This New England Clam Chowder is packed with red potatoes, clams, thick-cut bacon, and herbs. It’s a simple classic that won’t break the bank!
READ: New England Clam Chowder

New England Clam Chowder

This New England Clam Chowder is packed with red potatoes, clams, thick-cut bacon, and herbs. It's a simple classic that won't break the bank!

READ: New England Clam Chowder