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Potato skins

  • Potato, skins 2 kg

Chipotle Mayonnaise

To Finish

  • Cheese, Cheddar, coarsely grated 200 g
  • Green onions, sliced 100 g
  • Streaky bacon, sliced and cooked 500 g
  1. Potato skins

    • Fry the potato skins twice.
  2. Chipotle Mayonnaise

    • In a bowl, combine KNORR Mixed Chilli Puree, HELLMANN'S Real Mayonnaise and KNORR American Chipotle BBQ Sauce GF.
  3. To Finish

    • Place skins on a platter, top with cheese and bacon. Drizzle over Chipotle Mayonnaise and garnish with green onions.