Watch Clinton Kelly whip up this easy TASTY dish!


1/2 pound bacon (small dice)
4 Russet potatoes (peeled and cut into 1/4-inch cubes, peels reserved)
1-2 tablespoons olive oil
1 stick unsalted butter (room temp, plus extra for greasing)
1 cup sour cream
3/4 cup extra-sharp cheddar cheese (freshly grated)
1/4 cup scallions (chopped)
Kosher salt and freshly ground pepper (to taste)

Preheat oven to 400ºF. Line a plate with paper towels and set aside. Line a baking sheet with parchment paper and set aside. Grease an 9 x 13-inch baking dish with butter and set aside.
In a medium saute pan over medium heat, add bacon and cook until crispy, about 5-7 minutes. Transfer to prepared plate to drain and allow to cool slightly.
In a large bowl, add potato skins, olive oil, and season with salt and pepper. Toss to combine and transfer to prepared baking sheet. Place in the oven and bake, tossing occasionally, until potato skins are golden brown and crispy, about 15-20 minutes.
On a clean workspace, crumble potato skins slightly and set aside.
In a large pot, add cubed potatoes and add enough cold water to cover by 1-inch and season with salt. Place over medium-high heat, bring to a boil and reduce to a simmer. Cook until potatoes are tender and can easily be pierced with a knife, about 10 minutes. Drain and transfer to a large bowl.
Using a ricer, rice the potatoes until smooth. Fold in butter, sour cream, cheddar cheese, bacon, and scallions, and season with salt and pepper. Transfer mixture to prepared baking dish and sprinkle the top with potato skin mixture. Bake for 7-8 minutes or until the top is golden brown and fragrant.
Tip: Save and freeze extra potato peels and saute with olive oil in the morning for a delicious hasbrown-like side dish with your eggs!