smashed potato skins with tzatziki and bacon
Continuing our recipe roundup for the Super Bowl (only four days away!), today we’re featuring a killer potato skins post from our friends at Cava Grill. They’ve created an amazing menu for your tailgates, and are rolling it out all this week. Yesterday’s harissa-marinated hot wings almost made us weep with joy, and we can’t wait to see what else they have up their sleeve.
Definitely put this on your to-do list on Sunday. Because who doesn’t love a good potato skin?
The key to a great gameday recipe: ease. No one wants to be prepping and chopping and measuring when there are only 5 minutes to kickoff. Instead of multi-step, hollowing-out-required potato skins, make these:
Smashed Potato Skins with Tzatziki and Bacon
1 bundle red potatoes
cracked pepper and sea salt to taste
Cava Foods Tzatziki
4-5 strips bacon, crumbled
Preheat oven to 450 degrees Fahrenheit.
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).
Place potatoes on an olive oil-brushed baking sheet and smash them by pressing down with the bottom of a bowl or glass.
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.
Top with tzatziki, bacon crumbles, and chives.