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 

 

Ingredients

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

Sour cream

Chives or green onions

 

Directions

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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