Step-by-Step Guide to Make Super Quick Homemade Konchijeu potato skins

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, konchijeu potato skins. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Konchijeu potato skins is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Konchijeu potato skins is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. Take 5 russet potatoes, washed
2. Prepare Olive oil
3. Get Kosher salt
4. Make ready Half package bacon, chopped
5. Take 15 oz can sweet corn, drained
6. Take 3 Tbsp mayonnaise
7. Make ready 1 tsp sugar
8. Get 1/2 C shredded mozzarella cheese
9. Get 2 stalks green onion, finely chopped
10. Prepare Pinch cayenne pepper powder
11. Make ready Salt & pepper
12. Get 2 Tbsp butter, melted
13. Prepare 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 special food konchijeu potato skins recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!