Recipe of Ultimate Konchijeu potato skins

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, konchijeu potato skins. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Konchijeu potato skins is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Konchijeu potato skins is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. 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. Make ready russet potatoes, washed
2. Make ready Olive oil
3. Get Kosher salt
4. Make ready package bacon, chopped
5. Get can sweet corn, drained
6. Make ready mayonnaise
7. Get sugar
8. Make ready shredded mozzarella cheese
9. Prepare green onion, finely chopped
10. Take cayenne pepper powder
11. Make ready Salt & pepper
12. Get butter, melted
13. Prepare shredded cheddar cheese

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.*

So that is going to wrap it up with this exceptional food konchijeu potato skins recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!