Potato Skins with Caramelized Onions

Caramelizing the onions first is what brings these potato skins to a whole to level.



Potato Skins with Caramelized Onions

Marla Hingley
Caramelizing the onions first is what brings these potato skins to a whole to level.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4


  • 6 small-medium sized Russet potatoes
  • 1 onion finely sliced or diced
  • 1-2 Tbsp oil butter or margarine

Topping Suggestions

  • Cheddar or any other type Cheese
  • GF Bacon or try GF pancetta, cooked & finely diced
  • Fresh Chives
  • GF Sour Cream or try plain Greek Yogurt


  • Bake potatoes at 400°F for 40 minutes, or until tender. Cool slightly.
  • Meanwhile, over medium heat, sauté onion with oil until golden and caramelized - this can take up to 20 minutes to get that rich brown color, depending on how caramelized you want them to be (add more oil as needed).
  • Slice potatoes in half lengthwise, and scoop out some of the potato. Sprinkle with onions and any other toppings you’d like.
  • Broil for 5 minutes until heated throughout.
Tried this recipe?Let us know how it was!
See also
Raspberry Sorbet


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  1. Broiling is the use of very high heat for a short period of time. Using your oven, put the rack in the highest position, close to the burner at the top of the oven (usually about 4 inches between the food and the element). Turn the oven dial to broil (or that uses the top element), place food on baking sheet and put in hot oven. I can’t tell you how many things I’ve burned trying to broil! You need to watch it carefully (I always use a timer), since it can go from beautifully browned and crisp, to black and charcoal within a few minutes!

  2. I’m pretty sure “caramelizing” can only be done with butter and a bit of sugar–brown for best results.

  3. Great question! You don’t need to add sugar to caramelize, there are enough natural sugars in the onions (and other veggies) that break down to create that golden brown color, and touch of sweetness. The key is to make sure you’re heat isn’t too high, or you’ll burn them. Depending on how caramelized you want the onions, it can take 15-30 minutes to create that deep rich flavor and color. Other factors that can affect the process is your pan type (cast iron vs. nonstick), stove temperature, thickness of veggie, how many veggies are in the pan, etc. Although, by all means you can add a bit of brown sugar (or GF balsamic vinegar) to speed up the process, as well as give it a bit of a sweeter flavor. Butter is best when sauteing, but margarine and oil will produce similar results. In the end it really all comes down to your own personal dietary choices, and how much time you want to spend in the kitchen 🙂

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