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
Mashed Potato Skins
Total:
45 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Active:
15 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.

IDEAS YOU'LL LOVE

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Sweet Potato and Mushroom Lasagna

Recipe courtesy of Jeff Mauro

Herb Potato Salad

Recipe courtesy of Ina Garten

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Sweet Potato Hash

Recipe courtesy of Sunny Anderson

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Peanut Butter Mug Cake with Chocolate Icing and Potato Chips

Recipe courtesy of Trisha Yearwood

Mashed Potato Skins

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking