The key to a great game day 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:

Potato Skins with Tzatziki and Bacon | For Those Who Savor

Smashed Potato Skins with Tzatziki and Bacon

1 bundle red potatoes
cracked pepper and sea salt to taste
olive oil
Cava 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.

Enjoy!


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Potato Skins with Tzatziki and Bacon | For Those Who Savor Potato Skins with Tzatziki and Bacon | For Those Who Savor