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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Mashed Potato Cakes

Recipe courtesy of Sara Moulton

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Sweet Potato Fries

Recipe courtesy of Jeff Mauro

Crispy Skin Salmon

Recipe courtesy of Claire Robinson

Mashed Potatoes

Recipe courtesy of Tyler Florence

"Mock" Garlic Mashed Potatoes

Recipe courtesy of George Stella

Creamy Mashed Potatoes

Recipe courtesy of Ree Drummond

Creamy Garlic Mashed Potatoes

Recipe courtesy of Alton Brown

Browse Reviews By Keyword