Recipe of Jamie Oliver Konchijeu potato skins

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, konchijeu potato skins. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Konchijeu potato skins is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Konchijeu potato skins is something which I’ve loved my entire life. They are fine and they look fantastic.

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

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.*

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