-
1
Cook the bacon in a medium skillet set over medium heat until crispy, about 8 minutes.
-
2
Transfer the bacon to paper towels to drain.
-
3
Add 2/3 cup of the oil and the garlic to the skillet with the bacon drippings.
-
4
Reduce the heat to medium-low and cook, stirring occasionally, until the garlic is golden, about 7 minutes.
-
5
Remove from the heat and set aside to cool.
-
6
Meanwhile, preheat the oven to 375 degrees F. Peel the potatoes and slice the potato skins into very thin strips (the thinner your cut the strips the crispier they will be).
-
7
Toss the strips with 1/4 teaspoon salt, some pepper and the remaining 1 tablespoon oil.
-
8
Spread in an even layer and bake on an ungreased rimmed baking sheet, stirring once, until golden and crispy, about 15 minutes.
-
9
Cut the peeled potatoes into 1-inch chunks and put in a saucepan.
-
10
Cover with cold water by about 2 inches and add a generous pinch of salt.
-
11
Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes.
-
12
Drain and allow to cool slightly.
-
13
Pass the potatoes through a ricer into a medium bowl or mash with a potato masher until smooth.
-
14
Pour the oil and garlic mixture into the bowl of a food processor and puree.
-
15
Add the potatoes, vinegar, 1/3 cup water, 1/2 teaspoon salt and pepper to taste and pulse until just creamy and combined; do not over process or the potatoes will become gluey.
-
16
Add up to 3 tablespoons more water if necessary so that the dip is soft and spreadable.
-
17
Season with additional salt and pepper.
-
18
Transfer the dip to a shallow serving bowl.
-
19
Crumble the bacon and sprinkle it over the dip along with the crispy potato skins and scallions.
-
20
Top with sour cream and serve warm or at room temperature with potato chips and cut up vegetables for dipping.
