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Ingredients

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Potato Skins:

  • Potato skins (thick cut) 2.0 kg

Paprika Hollandaise:

To Finish

  • Cheese, Mozzarella 200.0 g
  • Spring onion (sliced) 100.0 g
  • Streaky bacon (cooked & sliced) 500.0 g
  • Spring onion (chopped) to garnish

Load up the flavour with some skin-to-skin action! These bite-sized crispy potato skins are the perfect starters to get your diners in the mood. Add melted cheese, streaky bacon and a little extra spice with Robertsons Paprika in the mayonnaise!

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Preparation

  1. Potato Skins:

    Fry the potato skins twice until crispy.
  2. Paprika Hollandaise:

    Dry fry the Robertsons Paprika to release the aromas. Add in the Knorr Professional Hollandaise Sauce and stir.
  3. To Finish

    1. Place skins in an oven proof serving dish, top with paprika hollandaise, bacon and mozzarella.
    2. Grill until the cheese has melted and slightly charred. Garnish with spring onions and serve.
  4. Chef’s Tip:

    You can pre-fry the potato skins, then on order you can fry them for the second time.
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