Prep 15 mins
Cook 20 mins
My sister was telling me about this so I had to find it. Killer Good! This recipe calls for making your own potato chips-a bag of really good kettle chips, like Cape Cod will cut your time down and save a mess on your stove. MUST be a sturdy chip like Cape Cod if your buying them. The recipe also states this serves 6. No way unless you really like to share so I'm saying it serves 4.
- 1 cup buttermilk
- 2⁄3 cup sour cream
- 2 cups mayonnaise
- 1 teaspoon minced garlic
- 1⁄2 teaspoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 1⁄2 teaspoons lemon juice
- 3⁄4 lb blue cheese, crumbled
- 1⁄2 lb bacon, cooked and crumbled
- 3 green onions, sliced thin
- 2 large russet potatoes
- vegetable oil
- In a mixing bowl, combine buttermilk, sour cream, mayonnaise, garlic, Tabasco, Worcestershire, salt, pepper and lemon juice and mix until very smooth.
- Add 1/2 pound of the cheese and gently mix by hand until just combined. Refrigerate the sauce.
- Fry bacon.
- Drain off fat.
- Chop bacon and set aside.
- Wash and slice the potatoes into chips-a little on the thick side, you want them sturdy.
- Soak the chips in cold water for at least 5 minutes to remove excess starch.
- Drain the chips, give them a quick rinse and pat dry.
- Heat the oil to 350 degrees.
- Fry the chips 4-6 minutes, or until golden and crispy.
- You may need to do this in several batches to prevent overcrowding. Remove and drain on paper towels.
- Preheat the broiler.
- Place a 1/4-inch layer of sauce over the entire surface of a large, oven safe serving plate.
- Evenly sprinkle the reserved cheese crumbles and bacon over the sauce.
- Place the plate under the broiler until the cheese melts and slightly browns. Remove plate and pile the chips directly onto the warm sauce and serve immediately.