UMAMI TOPPING with Potato Skins
Ingredients (4 servings)
| Potatoes |
8 small potatoes (approx. 600g) |
| Block of bacon |
50g |
| Scallions |
5 |
| Shredded cheese |
60g |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil |
As needed |
| Sour cream |
As needed |
Directions
- Wash the unpeeled potatoes well and briefly steam.
- Once it has cooled slgihtly, cut them in half lengthwise and make a hole by scooping the inside using a spoon.
- Cut the bacon into 7-8mm dices and sauté briefly. Cut the scallions into 1.5cm-long pieces.
- Put shredded cheese, bacon, and scallion in the hole made in the potato.
- Bake in an oven at 200°C until the cheese melts.
Put UMAMI TOPPING on the potatoes and add sour cream as desired.
