accordion baked potatoes
Curry, potatoes, bacon, and New Orleans chicken wing marinade—it's such a wonderful combination! Just the smell alone is enough to make your mouth water. All I can say is, it's incredibly fragrant!
Ingredients
- 2 large potatoes
- 4 pieces bacon
- 30 g COOK100 New Orleans Chicken Wing Marinade
- 2 g salt
- 30 g Curry powder
- 1 g Chicken bouillon
- 30 g salad oil
Instructions
- Peel and wash the potatoes.
- Make cuts every 4mm with a knife, being careful not to cut all the way through the bottom
- Wrap the chopped potatoes in aluminum foil and bake in a preheated oven at 220 degrees Celsius (425 degrees Fahrenheit) for 40-50 minutes on the middle rack
- When baking potatoes, cut bacon into slices about 5cm long. Mix 30g of COOK100 New Orleans chicken wing marinade with 40g of water and stir well. Then, put the bacon into the marinade and mix well. Marinate for 5-10 minutes
- Mix 30 grams of curry powder, one teaspoon each of salt and chicken bouillon, and 30 grams of salad oil to make a sauce
- After 40-50 minutes, remove the baked potatoes, peel off the foil, and stuff the marinated bacon slices into the gaps between the potatoes. Then, use a brush to evenly brush the curry sauce onto the surface of the potatoes. Put them back in the oven, this time without foil, at 220 degrees Celsius for 20 minutes
Notes
The roasted potatoes are golden and incredibly tempting! You can also sprinkle chopped green onions, sesame seeds, shredded cheese, etc. on top for decoration, depending on your preference.