Step-by-Step Guide to Make Super Quick Homemade Konchijeu potato skins
Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, How to Make Homemade Konchijeu potato skins. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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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 particular recipe, we must first prepare a few ingredients. You can have Konchijeu potato skins using 13 ingredients and 11 steps. Here is how you can achieve that.
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:
- 5 russet potatoes, washed
- Olive oil
- Kosher salt
- Half package bacon, chopped
- 15 oz can sweet corn, drained
- 3 Tbsp mayonnaise
- 1 tsp sugar
- 1/2 C shredded mozzarella cheese
- 2 stalks green onion, finely chopped
- Pinch cayenne pepper powder
- Salt & pepper
- 2 Tbsp butter, melted
- 1/3 C shredded cheddar cheese
Steps to make to make Konchijeu potato skins
- 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).
- Coat potatoes with olive oil and sprinkle with kosher salt. Bake in preheated oven for 1 hour.
- 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.
- 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.
- Once the potatoes are done (check for doneness with fork), let them rest until cool enough to handle. Cut each potato lengthwise.
- 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 🙂).
- Add the reserved bacon grease and melted butter to the bowl of potato scoops and mix. Season with salt and pepper to taste.
- Scoop potato filling into potato skins to fill about half way (remaining filling is simply mashed potatoes for potato skin haters).
- 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.
- Place potato skins back into the oven and bake until cheese is melted, about 10min.
- *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.**
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So that's going to wrap it up for this special food Recipe of Award-winning Konchijeu potato skins. Thank you very much for reading. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!