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@kumo_group: �✨ باب ABS سحاب… الحل المثالي للمساحات العصرية! استمتع بتصميم أنيق يوفر المساحة ويضيف لمسة فخامة لأي مكان، مع جودة ABS الكورية المقاومة للرطوبة وسهولة الاستخدام اليومية. ✅ تصميم عصري ✅ توفير للمساحة ✅ مقاوم للرطوبة ✅ متين وسهل الصيانة حوّل مساحتك إلى مستوى جديد من الأناقة والعملية مع أبواب ABS السحاب من KUMO GROUP 📞 0507179450 📞 0507668195 🌐 www.kumogroup.ae⁩⁩⁩⁩⁩

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Saturday 20 June 2026 05:25:28 GMT
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autumn mornings with my little bestie 🍁 i’ll be honest, the pram isn’t her fabourite place in the world so the carrier comes everywhere as a back-up 🥲 (this was a paid partnership with @Najell on the other platform but going to share my code here too as their carriers and footmuffs are the most ridiculously stunning quality and SO easy to use) LOTTIE20
autumn mornings with my little bestie 🍁 i’ll be honest, the pram isn’t her fabourite place in the world so the carrier comes everywhere as a back-up 🥲 (this was a paid partnership with @Najell on the other platform but going to share my code here too as their carriers and footmuffs are the most ridiculously stunning quality and SO easy to use) LOTTIE20
When our son decided to come home from college for the weekend, we knew exactly what to make him! They are so easy to make and insanely delicious! Steakhouse Loaded Potato Bombs Ingredients * 5 large russet potatoes * Olive oil * Neutral oil, for frying * 1/3 cup butter * 3 cups shredded cheddar cheese * 1/2 cup whole milk * 1/2 cup crème fraiche * 1/3 cup chopped chives * 2 tsp kosher salt * 1 tsp black pepper * 1 tsp garlic powder * 1 tsp onion powder * 2 ribeye steaks @butcher_box * Kosher salt and black pepper, for the steak Instructions 1. Coat the potatoes in olive oil and bake at 425°F for about 1 hour, or until fork tender. 2. Cut the potatoes in half lengthwise and scoop the insides into a large bowl, leaving enough potato around the edges so the skins hold their shape. 3. Heat neutral oil to 350°F and fry the potato skins until golden brown and crispy. Set aside on paper towels. 4. Add the butter, 2 cups of cheddar cheese, milk, sour cream, chives, kosher salt, black pepper, garlic powder, and onion powder to the bowl with the potato insides. Mix thoroughly until creamy and combined. 5. Stuff each potato skin generously with the filling, slightly overfilling them for that loaded look. Sprinkle remaining cup of cheddar over all of them. 6. Season the ribeye or skirt steak heavily with kosher salt and black pepper. Grill or cook on a ripping hot griddle over high heat, flipping every 2–3 minutes for an even crust. * Ribeye (medium-rare): about 4–5 minutes per side * Ribeye (medium): about 5–7 minutes per side * Skirt steak: about 3–4 minutes per side over very high heat 7. Let the steak rest for 10 minutes, then slice against the grain into bite-sized pieces. 8. Place the stuffed potato skins back into a 350°F oven for about 5 minutes until hot and melty. Then broil for a few more to get the tops golden 9. Top with sliced steak and extra chives, then serve immediately. Sauce: Sour cream, smoked paprika, cumin, garlic powder, salt, pep… little bit of each to taste! #steak #athlete #bakedpotato #steakandpotatoes easydinnerideas @surlatable @hexclad @webergrills
When our son decided to come home from college for the weekend, we knew exactly what to make him! They are so easy to make and insanely delicious! Steakhouse Loaded Potato Bombs Ingredients * 5 large russet potatoes * Olive oil * Neutral oil, for frying * 1/3 cup butter * 3 cups shredded cheddar cheese * 1/2 cup whole milk * 1/2 cup crème fraiche * 1/3 cup chopped chives * 2 tsp kosher salt * 1 tsp black pepper * 1 tsp garlic powder * 1 tsp onion powder * 2 ribeye steaks @butcher_box * Kosher salt and black pepper, for the steak Instructions 1. Coat the potatoes in olive oil and bake at 425°F for about 1 hour, or until fork tender. 2. Cut the potatoes in half lengthwise and scoop the insides into a large bowl, leaving enough potato around the edges so the skins hold their shape. 3. Heat neutral oil to 350°F and fry the potato skins until golden brown and crispy. Set aside on paper towels. 4. Add the butter, 2 cups of cheddar cheese, milk, sour cream, chives, kosher salt, black pepper, garlic powder, and onion powder to the bowl with the potato insides. Mix thoroughly until creamy and combined. 5. Stuff each potato skin generously with the filling, slightly overfilling them for that loaded look. Sprinkle remaining cup of cheddar over all of them. 6. Season the ribeye or skirt steak heavily with kosher salt and black pepper. Grill or cook on a ripping hot griddle over high heat, flipping every 2–3 minutes for an even crust. * Ribeye (medium-rare): about 4–5 minutes per side * Ribeye (medium): about 5–7 minutes per side * Skirt steak: about 3–4 minutes per side over very high heat 7. Let the steak rest for 10 minutes, then slice against the grain into bite-sized pieces. 8. Place the stuffed potato skins back into a 350°F oven for about 5 minutes until hot and melty. Then broil for a few more to get the tops golden 9. Top with sliced steak and extra chives, then serve immediately. Sauce: Sour cream, smoked paprika, cumin, garlic powder, salt, pep… little bit of each to taste! #steak #athlete #bakedpotato #steakandpotatoes easydinnerideas @surlatable @hexclad @webergrills

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