Fresh, Making Recipe Konchijeu potato skins Delicious Nutritious

Without fail making ultimate Konchijeu potato skins easy, fast, practical. 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. Konchijeu potato skins. russet potatoes, washed•Olive oil•Kosher salt•package bacon, chopped•can sweet corn, drained•mayonnaise•sugar•shredded mozzarella cheese. See more ideas about potatoe skins recipe, cooking recipes, recipes. This CopyCat TGI Friday's Potato Skins Recipe was a HUGE hit with my entire family.

Chunky, Skin-On Mashed Potatoes. featured in Mashed Potatoes Your Way. 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. Russet potatoes are best for potato skins; they have the firmest skins and don't fall apart when baked and scooped.

13 ingredients, 11 steps, cooking Konchijeu potato skins

Hi every body, at this time you can make recipe Konchijeu potato skins with 13 ingredients and 11 steps. Next this is how to make it, please carefully carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 13 ingredients and 11 stages of easy cooking Konchijeu potato skins.

Ingredients all Konchijeu potato skins

1. Prepare 5 : russet potatoes, washed.
2. Prepare : Olive oil.
3. It’s : Kosher salt.
4. Prepare Half : package bacon, chopped.
5. Prepare 15 oz : can sweet corn, drained.
6. You need 3 Tbsp : mayonnaise.
7. It’s 1 tsp : sugar.
8. It’s 1/2 C : shredded mozzarella cheese.
9. It’s 2 stalks : green onion, finely chopped.
10. You need Pinch : cayenne pepper powder.
11. It’s : Salt & pepper.
12. It’s 2 Tbsp : butter, melted.
13. Prepare 1/3 C : shredded cheddar cheese. These loaded spuds make the best Monday Night Football feast.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, cheddar cheese and green onions before being baked again.Scrub potatoes clean and allow them to dry.With a paper towel (or just with your hands) rub the Anyway, potato skins are a nostalgic snack for me. If all raw materials Konchijeu potato skins it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Stages 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.*
    
12. Finish and Enjoy.

And nostalgic snacks, I think I've established, are.These Crispy Potato skins are topped with smoked bacon, green onions, and plenty of sharp cheddar and Monterey Jack Cheese.They are easy to prepare and so much better than the restaurants.Creamy cheesy fluffy potatoes with crispy bacon - all baked in a crunchy potato skin.These Stuffed Potato Skins are serious comfort food.

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