To make the fingerling potato chips, heat the oil to 350 °F. Thinly slice the potatoes using a knife or a mandolin. Hold the potatoes in water until ready to fry. To fry drain the potatoes and dry them slightly in a salad spinner or just on some paper towels. Fry the potatoes in batches, until they are crisp. About 6-8 minutes. Drain the chips on a tray lined with paper towels and season them with sea salt.
To make the potato dip, heat the water, butter, and salt to boiling in a medium saucepan. Remove from the heat. Stir the milk and the potato flakes into the potatoes with a small whisk or fork until the potatoes are the desired consistency. Mix in the bacon, chives, ½ cup cheese, sour cream, salt, and pepper. Transfer the loaded mash into an oven-safe dish. Top the potatoes with the remaining ¼ cup of cheese and place in the oven for 8-10 minutes or until the cheese is melted and the potato dip is hot.
Arrange the chips next to the potato dip and enjoy!
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