Recipe Monday: Smashed Tater Skins
This recipe is from one of our contributors to December’s AY About You. It’s the charcuterie queen, Michelle Hill of GOOD EATIN’ AR, but this time, she’s whipping up a side dish that has us wanting more.
Smashed Tater Skins Recipe
From Michelle Williamson Hill of GOOD EATIN’ AR
1.5-pound bag petite gold potatoes
5-7 pieces cooked bacon, crumbled
2-3 slices ham, chopped
Shredded cheddar cheese, as much as desired
Chives or green onions
Heat oven to 375 degrees.
Boil potatoes until tender. Remove from heat, drain and allow to cool. Cut in half, use fork to smoosh and place on baking sheet sprayed with nonstick spray.
Top with bacon, ham and cheese, and place in oven until cheese is thoroughly melted. Garnish with chives or green onion and serve with sour cream.
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