Jan 28

smashed potato skins with tzatziki and bacon

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

olive oil

Cava Foods Tzatziki

4-5 strips bacon, crumbled

chopped chives

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.