< Directions >

1.Wash unskinned potatoes with water well and wrap

   them in cling film. Heat them in a 600W microwave

   oven for about 5-6 minutes. When you finish those heat

   cooking with a microwave oven, peel heated potatoes

   using a paper towel while potatoes are still hot. While

   you are cooking potatoes by heat cooking of microwave

   oven, cover the skillets with 1 tablespoonful of extra

   virgin olive oil. And then, saute cut bacon until they

   become quite crisp. When you finish sauteing, remove

   excess fat tightly which appeared from sauteed bacon.

   But reserve appeared fat of about 1 tablespoon to use

   it for cooking. Moreover, remove the remaining fat of

   the bacon thoroughly using a paper towel. 

2.Begin to preheat an oven to 180 degree C. Place peeled

   potatoes of the step 1 in a bigger bowl. And mush them

   well using the musher to make a paste form. Add chili

   powder in a bowl to mix thoroughly. And then, Add

   a bowl to reserved fat which appeared from sauteed

   bacon of step 1. And combine added all ingredients

   completely to fix the taste.

3.You don't wash skillet which you used when sauteed

   bacon. And pure remaining extra virgin olive oil of

   1 tablespoon to the skillet again. And then, fill seasoned

   mush potato into the oiled skillet and place melting

   cheese on top of mush potato, and put the skillet which

   was filled with mush potato into a preheated oven. Back

   in a 180 degree C oven for about 20-30 minutes until

   the surface of the cheese becomes crisp and golden

   brown. If you finish baking, put sauteed crunchy bacon

   of the step 1 on the surface of baked crispy cheese. And

   sprinkle chopped parsley, coarsely ground black pepper

   on the surface of cooked dish to finish the cooking.