CHECK IT OUTToday we’re making Potato Skinz. Potato Skinz are my favorites and they can be found in many restauraunts and pubs throughout the United States. It’s a lovely recipe and a perfect comfort food for chilly fall and winter evenings. Potato Skinz go well with everything...even broccoli! ^_^ WHAT YOU NEEDServing Size: 55 medium sized potatoes1/2 cup extra virgin olive oilsalt & fresh ground pepper6 strips of bacon200g of grated cheese1 scallion, finely chopped1/2 head of broccoli2 tbs Korean chile powder (고춧가루) DO IT THIS WAY1. Wash and scrub the dirt off the potatoes but leave the skin on. Dry thoroughly with a paper towel.2. Cut the potatoes longways in half and move them to an oven-safe tray. Coat the potatoes with olive oil and lay them on their flat side. I like to use abasting brush as it’s convenient to brush on the oil.3. Bake for 30 minutes in a 200C preheated oven. While waiting for the potatoes to cook, grate the cheese, fry and chop the bacon into small pieces, and finely chop the scallion. Also, cut up the broccoli, coat with olive oil and sprinkle a dash of salt.4. After around 30 minutes, the potatoes should be nice and brown. Wait a few minutes for it to cool down. Scoop out the inside of the potatoes and leave it aside to make mashed potatoes. I like to handle the potatoes with a paper towel as it’s still a little hot.5.Turn up the oven to 230C. Coat the potatoes with more olive oil and salt to flavor then place down in the oven for 10 minutes on each side. When flipping the potatoes the second time, stick the broccoli in between the potatoes.6. Carefully take out the tray and let it cool for a minute. Then stuff each potato with cheese and bacon then grind fresh black pepper over the potatoes.7. Broil the stuffed potatoes for 4 minutes in the oven or until the cheese starts to form bubbles. Remove from oven and pour the remaining olive oil over the potatoes. Finally, sprinkle the chopped scallions and some Korean chile powder for a mouthwatering finish! 8. Serve immediately while still hot.
