Loaded Potato Chip "Nachos" - cooking recipe

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

Preparation

Preheat oven to 400\u00b0F.
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.
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.
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.
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.