Loaded Potato Chip "nachos"

DrGaellon's Note:

Adapted from a recipe by Kerry Saretsky at Serious Eats. She adapts the nachos concept, using the flavors of loaded baked potatoes. Use a good, sturdy, thick-cut kettle-cooked potato chip for this.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 medium russet potato , peeled and cut into 1-inch cubes
• ½ cup whole milk
• 1 tablespoon butter
• salt
• ground black pepper
• 4 slices thick-cut bacon
• 7 ounces kettle-cooked potato chips (1 bag)
• 1 cup grated extra-sharp cheddar cheese
• 2 -3 scallions , sliced
• ¼ cup sour cream

Directions:

1. Preheat oven to 400°F.
2. Place potato cubes in a small saucepan. Add enough cold water to just cover, and a generous pinch of salt. Cover and cook over high heat until potatoes are fork tender.
3. Drain potatoes and return cubes to the hot pot (off heat). Let stand 5 minutes. Meanwhile, place milk and butter in another saucepan and heat until butter melts. Pass potatoes through a ricer (or mash with a potato masher), then stir in milk and butter. Season with salt and pepper and set aside.
4. Slice each bacon rasher in half lengthwise, then cut crosswise into 1/4" pieces. Scatter pieces into a large skillet and cook over medium heat until almost crispy. Transfer with slotted spoon to a paper-towel lined plate.
5. Place potato chips on a large, oven-safe dish. Dollop with mashed potatoes, sprinkle with cheddar cheese then with scallions. Bake 10 minutes until hot and gooey. Drizzle with sour cream and serve hot.