Ingredients: 2 long potatoes. Accessories: bacon, 5 slices of onion, half garlic, 3 cloves of mozzarella cheese,100g. Seasoning: black pepper sauce, 1/2 tbsp Lee Kum Kee barbecued pork sauce, 1 tbsp Italian spices.

Cheese potato method

1. Wash potatoes, cut mozzarella cheese into filaments for later use, and cut bacon into small pieces. Chop garlic and onion for later use;

2. Fill a deep pot with water, add potato skins, and start to cook in cold water for about 15 minutes until the inside is cooked, but not soft and rotten;

3. Heat a little oil in a wok, add garlic, onion and bacon, stir-fry slowly with low fire until the surface turns slightly yellow, add 1/2 tablespoons of Lee Kum Kee black pepper sauce and 1 teaspoon of Lee Kum Kee barbecued pork sauce, and stir evenly to get the stuffing;

4. Cut the cool potatoes from the middle, but don't cut them off, and wrap half of the tin foil at the bottom to fix them;

5. Mix mozzarella cheese and a little Italian spices with fried bacon crumbs, and then fill in potatoes;

6. Preheat the oven to 200 degrees and bake in the middle layer of the oven for about 15 minutes until the cheese on the surface becomes slightly burnt. Take it out and pour a little tomato or sweet and spicy sauce on the surface.

Such a nutritious cheese potato will be baked.