Loaded Potato Chip nachos |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
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. 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.
|
|