Stuffed Potato Skins Frittata

• 5 medium thick slices bacon, cut in 1/2 inch cubes
• 5 baby red potatoes, half inch dice
• 6 eggs
• 3/4 cup milk
• 1 tablespoon sour cream
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 1/2 cups shredded cheddar cheese
• 2 tablespoons sliced scallions, green stems only
• 1 teaspoon chopped chives
• 1 tablespoon butter
• Chopped chives for garnish, optional
• Sour cream, optional

Preheat oven to 350 degrees. In a 10 inch ovenproof nonstick skillet over medium high heat, begin to cook bacon. Brown 3-4 minutes until crispy. Remove bacon from pan and place on a plate lined with paper towels. Reduce heat to medium low and add diced potatoes. Cook 7 minutes until lightly browned. Crack eggs into a large mixing bowl and whisk gently 15 seconds so yolks break. Continue to whisk and pour in milk. Once milk and egg is combined thoroughly, add sour cream, then whisk together until smooth. Season with salt and pepper. Add cheese, scallions and chives to egg mixture and fold in to combine. Remove potatoes from pan and place on plate with bacon. Drain bacon fat from pan and wipe clean if there are any burnt pieces. Place pan over medium low heat and melt butter. Once butter has melted, add bacon and potatoes. Cook 1 minute making sure they are evenly distributed in pan. Pour in egg mixture and let cook 2 minutes. Once bottom begins to set, pull edge of front side of pan and tilt pan allowing egg mixture to fill in the gap. Let cook another 5 minutes until sides are firm and middle is slightly set. Place pan in oven and let cook 10 minutes. Remove pan from oven and run a knife around edges, releasing frittata from pan. Place on a serving plate, either by removing with two spatulas, or placing plate over skillet and turning over. Garnish with extra chives and serve with sour cream.