Mashed Potato Skins

Name: Mashed Potato Skins
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 6 slices turkey bacon; 2 pounds small Yukon gold potatoes, halved; Salt; 1 cup buttermilk, eyeball it; Freshly ground black pepper; 1/4 cup chopped fresh chives, a handful; 1/2 cup shredded extra-sharp Cheddar cheese, yellow or white, 2 handfuls

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Level: Easy
Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 6 servings

Level: Easy
Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 6 servings

Ingredients

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6 slices turkey bacon

2 pounds small Yukon gold potatoes, halved

Salt

1 cup buttermilk, eyeball it

Freshly ground black pepper

1/4 cup chopped fresh chives, a handful

1/2 cup shredded extra-sharp Cheddar cheese, yellow or white, 2 handfuls

Directions

Preheat the oven to 350 degrees.
Arrange the turkey bacon on a sheet pan and bake for 12 to 15 minutes, until crisp. Cool and chop.
Put the 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 and cheddar and fold in the bacon.
Rachael cuts calories here by using turkey bacon, and buttermilk instead of sour cream. As she says, "If you eat well, you can eat more!"