BACON TOPPED POTATO SKINS
|| potatoes, washed
|| PUREFOODS CLASSIC BACON HONEYCURED
|| MAGNOLIA NUTRI OIL PALM VEGETABLE OIL for deep-frying
|| MAGNOLIA CHEEZEE SPREAD
Makes 3 to 4 servings.
- Cut potatoes into wedges. Slice off most of the flesh leaving the skin to about 1/8” thick. Keep submerged in ice cold water. For the unused flesh, utilize for other recipes.
- Pan-fry bacon in its own fat until crisp. Drain excess oil on paper towels. Set aside.
- Deep-fry potato skins until brown and crisp. Arrange on a plate then drizzle with cheese on top. Top with bacon.