Potato Skins Pizza

Preheat oven to 425ºF.

Lay bacon slices on a half sheet pan and bake on the bottom rack of the oven for 15–17 minutes until bacon is crispy. Drain bacon slices on paper towels and set aside. Scrape any burned bits off the pan but leave the bacon drippings on the pan. Once bacon slices are cool enough to handle, chop/crumble them.

Cook potatoes in simmering water until tender but not overcooked (10–15 minutes for small potatoes that are 1 ounce or less, longer for larger ones). Drain potatoes and let them cool for a few minutes.

Place the ring of a 10-inch springform pan with removable bottom in the center of the sheet pan with the bacon drippings (i.e. remove the bottom of the springform pan and use the ring only as a mold for the potatoes). Dump the cooked potatoes into the ring, and using a glass, or something else with a flat bottom, smash the potatoes down into the ring until the surface is even and flat, and the potatoes fill the ring with no large empty spaces. Using a pastry brush, collect some of the bacon drippings from the sides of pan and brush them on top of the potatoes. Season with salt and pepper. Carefully remove the ring/mold and bake on the bottom rack of the oven for 25 minutes.

While the potatoes are baking make the chive sour cream by combining sour cream, salt, and chives in a small bowl.

When potatoes are done remove from the oven and evenly distribute the grated shredded cheddar cheese and bacon crumbles on top. Return to the oven for another 3–5 minutes until cheese is melted and starting to bubble. Let the pizza cool for at least 5 minutes before cutting into slices using a pizza wheel. Sprinkle with chives and serve with chive sour cream.