Recipe of Homemade Konchijeu potato skins

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive 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 on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Konchijeu potato skins is something which I have loved my entire life.

To begin with this particular recipe, we have to first 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. Take russet potatoes, washed
2. Prepare Olive oil
3. Prepare Kosher salt
4. Get package bacon, chopped
5. Make ready can sweet corn, drained
6. Make ready mayonnaise
7. Make ready sugar
8. Take shredded mozzarella cheese
9. Take green onion, finely chopped
10. Get cayenne pepper powder
11. Make ready Salt & pepper
12. Prepare 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 is going to wrap this up with this special food konchijeu potato skins recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!