Twice-baked potatoes. Bake them, lay them on the side, slice the top off, scoop out the potato while leaving the skin intact like a little boat. Mash the spuds with butter, sour cream, seasoning salt, cheese, and bacon bits (scallions too if you like them - I don’t), scoop back into the potato, shred more cheese on top, bake until melted.
In taiwan they bake them, mash them, sculpt the mash into a potato shape, bread that, fry it, cut that open, then serve it with some combo of broccoli, corn, pineapple, shrimp, oyster mushroom and always swimming in an inch of nacho cheese.
Twice-baked potatoes. Bake them, lay them on the side, slice the top off, scoop out the potato while leaving the skin intact like a little boat. Mash the spuds with butter, sour cream, seasoning salt, cheese, and bacon bits (scallions too if you like them - I don’t), scoop back into the potato, shred more cheese on top, bake until melted.
Perfection.
In taiwan they bake them, mash them, sculpt the mash into a potato shape, bread that, fry it, cut that open, then serve it with some combo of broccoli, corn, pineapple, shrimp, oyster mushroom and always swimming in an inch of nacho cheese.
Damn I really miss living in Taiwan
Agreed
Is this called a Kumpir? If so, then I love it!
It’s not called that in my country but Kumpir seems like it’s a version of it! That’s awesome that it’s enjoyed all over the world.