Recipe of Homemade Konchijeu potato skins

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, konchijeu potato skins. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Konchijeu potato skins is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Konchijeu potato skins is something that I’ve loved my entire life. They are nice and they look fantastic.

Potato skins are a delicious snack, entrée or finger food. There's a little bit of work involved in making them, but when done right they're crispy on the. Creamy cheesy fluffy potatoes with crispy bacon - all baked in a crunchy potato skin. These Stuffed Potato Skins are serious comfort food.

To begin with this recipe, we must first prepare a few ingredients. You can have konchijeu potato skins using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Konchijeu potato skins:

1. Prepare 5 russet potatoes, washed
2. Prepare Olive oil
3. Make ready Kosher salt
4. Get Half package bacon, chopped
5. Prepare 15 oz can sweet corn, drained
6. Take 3 Tbsp mayonnaise
7. Prepare 1 tsp sugar
8. Make ready 1/2 C shredded mozzarella cheese
9. Prepare 2 stalks green onion, finely chopped
10. Prepare Pinch cayenne pepper powder
11. Prepare Salt & pepper
12. Get 2 Tbsp butter, melted
13. Take 1/3 C shredded cheddar cheese

These Crispy Potato skins are topped with smoked bacon, green onions, and plenty of sharp cheddar and Monterey Jack Cheese. They are easy to prepare and so much better than the restaurants. Potato skins are the perfect snack for your next backyard barbecue and are always a welcome companion when you're spending a day in front of the television watching sports. Russet potatoes are best for potato skins; they have the firmest skins and don't fall apart when baked and scooped.

Steps to make Konchijeu potato skins:

1. Set oven to 400F. Spread potatoes on a baking sheet lined with parchment paper. Use a fork to poke holes in the potatoes (~3 jabs into each potato).
2. Coat potatoes with olive oil and sprinkle with kosher salt. Bake in preheated oven for 1 hour.
3. While waiting for the potatoes, heat a pan over medium high heat. Cook the chopped bacon pieces until crispy and brown. Reserve 2Tbsp of bacon grease and drain bacon pieces on paper towels.
4. To make the konchijeu topping, combine bacon, corn, mayonnaise, sugar, mozzarella cheese, green onion, cayenne pepper powder in a medium size bowl and season with salt & pepper to taste.
5. Once the potatoes are done (check for doneness with fork), let them rest until cool enough to handle. Cut each potato lengthwise.
6. Scoop potato out into a medium size bowl to make potato filling. The amount of wall thickness to leave is a matter of preference (we like thin skins in our household so I scoop out most of the potato 🙂).
7. Add the reserved bacon grease and melted butter to the bowl of potato scoops and mix. Season with salt and pepper to taste.
8. Scoop potato filling into potato skins to fill about half way (remaining filling is simply mashed potatoes for potato skin haters).
9. Top each potato skin with konchijeu (as much or or little as you like, I make each potato skin overfilled with konchijeu). Sprinkle 1-2Tbsp cheddar cheese over each potato skin.
10. Place potato skins back into the oven and bake until cheese is melted, about 10min.
11. If you have enough konchijeu left, you can pour it into a small casserole dish, top with a layer of mozzarella cheese and bake in the oven for 10min. Finish under the broiler for a few minutes until the top is browned and bubbly.*

Potato skins are the perfect snack for your next backyard barbecue and are always a welcome companion when you're spending a day in front of the television watching sports. Russet potatoes are best for potato skins; they have the firmest skins and don't fall apart when baked and scooped. You'll start by rubbing them with olive oil and seasoning them with salt before baking. Guacamole Stuffed Potato SkinsA Cedar Spoon. russet potatoes, green onions, sharp Stuffed Potato Skins Vegan, Gluten-free, HealthyElavegan. corn, vegan cheese, potatoes, nutritional yeast.

So that is going to wrap it up for this special food konchijeu potato skins recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!