Mashed Potato Skins
- 6 slices bacon
- 2 pounds small Yukon gold potatoes, halved
- 1 cup buttermilk
- Salt and freshly ground black pepper
- 1/4 cup fresh chives, chopped
- 1/2 cup extra-sharp cheddar cheese, yellow or white
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!
Preheat the oven to 350 degrees F.
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.
Recipe courtesy of Rachael Ray, 2008
Recipe courtesy of Bobby Flay