Loaded Potato Chip Nachos

• 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

1. Preheat oven to 400u0b0F.
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.

russet potato, milk, butter, salt, ground black pepper, bacon, cheddar cheese, scallions, sour cream

Taken from www.food.com/recipe/loaded-potato-chip-nachos-369917 (may not work)