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