Loaded Potato Chip "nachos"

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. 1

   Preheat oven to 400°F.

2. 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. 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. 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. 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.