Easy Serving Recipe Konchijeu potato skins Delicious Simple

Without fail making ultimate Konchijeu potato skins easy, yummy, practical. Brush or rub olive oil all over the. Potato skins are a delicious snack, entrée or finger food. There's a little bit of work involved in making them, but when done right they're crispy on the.

These Stuffed Potato Skins are serious comfort food.

Plus I've got TEN more ideas for fillings below.

Potato skins are the perfect snack for your next backyard barbecue and are always a welcome companion when you're spending a day in front of the television watching sports.

Hi all, now you get make recipe Konchijeu potato skins with 13 ingredients and 11 steps. Next this is how to cook, please pay attention carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 13 ingredients and 11 stages of easy cooking Konchijeu potato skins.

Ingredients for Konchijeu potato skins #

1. Needed : russet potatoes, washed.

2. Needed : Olive oil.

3. Prepare : Kosher salt.

4. Prepare : package bacon, chopped.

5. Prepare : can sweet corn, drained.

6. Needed : mayonnaise.

7. Needed : sugar.

8. Prepare : shredded mozzarella cheese.

9. Needed : green onion, finely chopped.

10. Needed : cayenne pepper powder.

11. Needed : Salt & pepper.

12. Prepare : butter, melted.

13. Needed : shredded cheddar cheese.

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Potato skins, also sometimes referred to as potato jackets, are a snack food or appetizer made of unpeeled potato halves, hollowed and dressed with bacon.

If all raw materials Konchijeu potato skins it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Process Cooking 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.**.

Loaded potato skins are kind of the perfect party food.

They're inexpensive to make, they're full of flavor, and they're topped with ALL our favorite things. (We're talkin' bacon, sour cream, and lots of.

The skin of a sweet potato is edible.

Eating the skin will add more nutrition to your plate such as fiber and potassium.

Also baking them is a better choice than boiling.

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