Caramelized Onion-Stuffed Potatoes with Melted Provolone
Sam Muller
PUBLISHED October 6, 2025
Classic potato skins might not be a favorite for everyone, but this heartier spinoff—stuffed with caramelized onions and topped with melted cheese, crispy salami crumbs, and fresh chives—is a crowd pleaser. After parboiling Yukon Gold halves and scooping out the centers, they should look something like unfilled deviled eggs (which, by the way, all of these fillings and toppings would also be great with on a different day). Snack on kettle cooked salt and vinegar potato chips while you cook, and crush and sprinkle more on top of your potatoes when they’re finished to amp up their crunch factor—potatoes on potatoes are a good thing. Optionally, though strongly recommended, serve these with a side of sauerkraut and/or sour cream. Note: Caramelized onions can be prepared in advance—cook them whenever you’ve got a little extra time in the kitchen and store them in an airtight container in the fridge for up to one week.
This recipe is part of "Dinner Tonight, Dinner Tomorrow."
The following may contain affiliate links for which we earn a small commission. Thank you for supporting us in this way!
Log in, or become a member today.
Join in: enjoy 7 days free, plus 40% off your first year with access to 1,000+ highly vetted recipes from the How To Cook Everything series and beyond, essays from Mark, and original pieces from our contributors.
Get
in the Kitchen
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
We hope you join us on this journey. We’d love to have you as a part of the Bittman community. As a member, you'll have access to:
- New recipes every week
- 1000s of recipes from How to Cook Everything and beyond
- First access to in-person events with Mark and Kate
- Exclusive discounts from our favorite brands
- Q&As with Mark and the team
Subscribe to our free newsletter
Join over 105,000 passionate individuals who receive our weekly emails. It’s 100% free and you can unsubscribe anytime. Plus, we’ll email you a sampling of what premium members receive on a weekly basis.