These potatoes taste like skins with the works and sour cream but they are boiled, not fried. The bacon is baked on a slotted broiler pan so the fat falls away. The sour cream is replaced with buttermilk, which is tangy but made from skimmed milk. I use whole milk Cheddar but it is super sharp so a little goes a long way!
Recipe courtesy of Rachael Ray
Save Recipe Print
Mashed Potato Skins
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. 

Arrange the bacon on a sheet pan and bake for 12 to15 minutes until crisp. Cool and chop. 

Put potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives, Cheddar and fold in bacon.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Mashed Potatoes

Recipe courtesy of Food Network Kitchen

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Baked Potato Wedges

Recipe courtesy of Ina Garten

Mashed Potato Skins

Recipe courtesy of Rachael Ray

Potato Skins

Browse Reviews By Keyword