How to Make Ultimate Konchijeu potato skins

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, konchijeu potato skins. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Konchijeu potato skins is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Konchijeu potato skins is something that I have loved my entire life.

To get started with this recipe, we must first 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. Get 5 russet potatoes, washed
2. Take Olive oil
3. Get Kosher salt
4. Make ready Half package bacon, chopped
5. Take 15 oz can sweet corn, drained
6. Prepare 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. Take Pinch cayenne pepper powder
11. Prepare Salt & pepper
12. Take 2 Tbsp butter, melted
13. Make ready 1/3 C 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 is going to wrap this 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 is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!