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BLT Potato Skins with Spicy Ranch Dressing

BLT Potato Skins with Spicy Ranch Dressing

BLT Potato Skins with Spicy Ranch Dressing is a delicious combination of the classic BLT sandwich and cheesy potato skins! 

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 skins
Author Amanda @ Old House to New Home


  • 5 russet potatoes scrubbed clean
  • 10 slices of thick cut bacon cooked and crumbled
  • 1 cup cheddar cheese shredded
  • 5 roma tomatoes diced
  • 1/2 cup lettuce diced into small pieces
  • 3 green onions diced
  • 2 tbsp. olive oil
  • 1 tsp. salt

For the dressing:

  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 packet ranch dressing mix
  • 1 tsp. chipotle powder


  1. Preheat oven to 425 degrees. Poke fork holes into the potatoes and put in the microwave. Cook for 8 minutes, flip over, and cook 8 additional minutes.
  2. When done in the microwave, cut potatoes in half and scoop out inside, leaving about 1/4 inch of potato around the border. Brush insides and outsides with olive oil and sprinkle both sides with salt. Place face down on a baking sheet. Bake for 20 minutes and then remove from oven.
  3. Mix cheese and bacon together in a bowl. Add 1 tbsp. of bacon cheddar mixture to the inside of each potato well. Return to oven for 5 minutes, or until cheese is melted.
  4. Garnish each potato with lettuce, tomato, and green onion and any remaining bacon and cheddar.
  5. In a small mixing bowl, mix together all dressing ingredients. Refrigerate until serving.
  6. Serve warm with dipping sauce.