Recipe of Any-night-of-the-week Konchijeu potato skins

Hello everybody, it's me, Dave, welcome to my recipe site. Today, we're going to make a special dish, Simple Way to Make Ultimate Konchijeu potato skins. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Let's face it, cooking isn't a top priority at the lives of every person, woman, or child on Earth. In fact, far too folks have left understanding how to cook important in their own lives. Which means that people frequently rely on foods and boxed mixes rather than just taking the time to prepare healthy food to our families and our own personal enjoyment.

Healthy cooking is often difficult since many people do not need to spend time preparing and planning meals our families refuse to eat. At the exact same time, we need our families to be healthy so we feel pressured to understand new and improved methods of cooking well balanced meals for our family to enjoy (and regrettably in some situations scorn).

Cooking healthy isn't an overnight shift; it is a lifestyle change which should really be implemented one step at a time. You don't have to go to your own kitchen and through out every small thing you deem'Bad' only work to not buy more of these items once they've already been used. Make wiser decisions when purchasing carbs for food prep and also you will quickly realize that you've made an extremely important step in the process of integrating healthful eating and cooking habits in your dwelling.

Many things affect the quality of taste from Konchijeu potato skins, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Konchijeu potato skins delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Konchijeu potato skins is 5 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Konchijeu potato skins estimated approx 1hr 30min.

To get started with this recipe, we have to first prepare a few components. You can cook Konchijeu potato skins using 13 ingredients and 11 steps. Here is how you can achieve it.

Mash up of two delicious sides/banchan! Konchijeu (Korean corn cheese) dresses up crispy potato skins to make the ultimate appetizer ;)

Ingredients and spices that need to be Make ready to make Konchijeu potato skins:

1. 5 russet potatoes, washed
2. Olive oil
3. Kosher salt
4. Half package bacon, chopped
5. 15 oz can sweet corn, drained
6. 3 Tbsp mayonnaise
7. 1 tsp sugar
8. 1/2 C shredded mozzarella cheese
9. 2 stalks green onion, finely chopped
10. Pinch cayenne pepper powder
11. Salt & pepper
12. 2 Tbsp butter, melted
13. 1/3 C shredded cheddar cheese

Steps 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.**

While this is certainly not the end all be guide to cooking fast and simple lunches it's great food for thought. The stark reality is that this will get your creative juices flowing so that you could prepare wonderful lunches for the family without having to complete too much heavy cooking from the process.

So that's going to wrap it up with this exceptional food Recipe of Ultimate Konchijeu potato skins. Thank you very much for reading. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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