BACON TOPPED POTATO SKINS


Ingredients:

1/2 kg potatoes, washed
100 g PUREFOODS CLASSIC BACON HONEYCURED
2 cups MAGNOLIA NUTRI OIL PALM VEGETABLE OIL for deep-frying
1/4 cup MAGNOLIA CHEEZEE SPREAD

Procedure:

  1. 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.
  2. Pan-fry bacon in its own fat until crisp. Drain excess oil on paper towels. Set aside.
  3. Deep-fry potato skins until brown and crisp. Arrange on a plate then drizzle with cheese on top. Top with bacon.
Makes 3 to 4 servings.

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