Loaded Potato Chip "nachos"

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.

• Ready In: 30 mins
• Serves: 4-8

Ingredients

• 1  medium russet potato, peeled and cut into 1-inch cubes
• 1⁄2 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
• 1⁄4 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.