Smashed Potato Skins with Tzatziki and Bacon

January 30, 2015
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Author Notes: The key to a great recipe: ease. No one wants to be prepping and chopping and measuring when there are only minutes until guests arrive. Instead of multi-step, hollowing-out-required potato skins, make these: CAVA

Makes: about a dozen

  • 1 bundle red potatoes
  • cracked pepper and sea salt to taste
  • olive oil
  • Cava Foods Tzatziki
  • 4-5 strips bacon, crumbled
  • chopped chives
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Bring potatoes and enough water to cover them to a boil. Reduce heat and simmer until a fork can be easily pushed into them (18-20 minutes).
  3. Place potatoes on an olive oil-brushed baking sheet and smash them by pressing down with the bottom of a bowl or glass.
  4. Brush potatoes with olive oil, season with salt and pepper, and bake on the top shelf until golden brown and crispy on the top, about 25-30 minutes. You can also flip them carefully at the 15-minute mark if you’d like them to be golden on both sides.
  5. Top with tzatziki, bacon crumbles, and chives. Enjoy!

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