1. Preheat your oven to 375 degrees F. 2. In a large, heavy-bottomed skillet, cook the diced bacon until the fat is fully-rendered and the bacon is golden brown and crisp. Using a slotted spoon, transfer the crisped bacon to a paper towel-lined plate to drain. Pour the rendered bacon fat into a small bowl. 3. Add the unseasoned Panko-style bread crumbs to the bowl containing the rendered bacon fat and stir to combine until the crumbs have been evenly moistened with the bacon fat. Set aside. 4. In a large mixing bowl, mash together the chopped spicy cabbage kimchi and Simply Potatoes Traditional Mashed Potatoes. Fold in your crisped bacon and half of your thinly-sliced scallions, reserving the remaining scallions for garnish. 5. Transfer your kimchi-potato mixture to a casserole baking dish and sprinkle the top evenly with the Panko-style bread crumbs. Bake the potatoes for 20 to 25 minutes, or until the bread crumbs are golden brown and the potato mixture is hot and heated evenly. 6. To serve, sprinkle the dish with the remaining thinly-sliced scallions, serve and enjoy! Serves 6 as a side dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
