- 6 slices bacon
- 2 pounds small Yukon gold taters, halved
- 1 cup buttermilk
- Salt and freshly ground pepper
- 1/4 cup fresh chives, chopped
- 1/2 cup extra-sharp cheddar cheese, yellow or white-colored
These taters taste like skins using the works and sour cream but they're steamed, not fried. The bacon is baked on the slotted broiler pan therefore the fat falls away. The sour cream is substituted for buttermilk. that is tangy but produced from skimmed milk. I personally use dairy Cheddar but it's super sharp so just a little goes a lengthy way!
Preheat the oven to 350 levels F.
Arrange the bacon on the sheet pan and bake for 12 to15 minutes until crisp. Awesome and chop.
Put taters inside a medium sauce pot and canopy with cold water. Bring water to some boil and season with salt. Prepare until tender, about fifteen minutes. Drain and mash taters with buttermilk and season with pepper and salt. Stir within the chives, Cheddar and fold in bacon.
Recipe thanks to Rachael Ray, 2008