Steps to Prepare Perfect Konchijeu potato skins

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, konchijeu potato skins. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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.

Konchijeu potato skins is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Konchijeu potato skins is something which I have loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Konchijeu potato skins:

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

Instructions 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.

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