Rachael Ray's Mashed Potato Skins

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!

Rachael Ray's Mashed Potato Skins
Adapted from foodnetwork.com
Rachael Ray's Mashed Potato Skins

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

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

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.

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