Mashed Potato Skins

Name: Mashed Potato Skins
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 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

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Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 6 servings

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!

Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 6 servings

Ingredients

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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

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.