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@cinemaflash6: OMG 😳 😱 No way She became a half Giant monitor lizard 😱 #americangottalent #britainsgottalent #simoncowell #sofiavergara #sofia

Cinema Flash0910
Cinema Flash0910
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Wednesday 11 November 2026 23:09:46 GMT
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Chili Crunch Loaded Potato Skins 🥔🔥 Crispy, cheesy, fully loaded & finished with sour cream, a generous spoonful of @Momofuku Chili Crunch and green onions🫰 This will be the first thing to disappear at every Friendsgiving 🤫 Whether you’re hosting this year or bringing a dish, this is your move (and they’re just as good for game day after the holidays) #MomofukuPartner For the Potatoes: -5 large russet potatoes -3 tbsp olive oil -1 tbsp salt For the Chili Crunch Filling: -Mashed potato insides -1/2 cup whole milk, heated -1/3 cup softened butter -1/2 cup sour cream -1 1/2 cups sharp cheddar, shredded -1/2 cup fresh green onions, chopped -3 tbsp Momofuku Chili Crunch -Seasoning: 2 tsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp salt, 1 tsp pepper For Frying & Topping: -Neutral oil, for frying -Triple cheddar cheese, shredded For Garnishing: -Sour cream -Chili Crunch -Green Onions Instructions: 1. Wash & dry the potatoes. Rub with olive oil, season with salt & bake at 425°F (220°C) for 50–60 mins until fork-tender. Let cool slightly. 2. Halve the potatoes lengthwise & scoop the insides into a large bowl, leaving about 1/4 inch around the skins. 3. Mash the potato with the warm milk, butter, sour cream, cheddar, green onions, Chili Crunch & seasoning until creamy & fully combined. 4. Heat neutral oil to 350°F (175°C). Fry the empty skins in batches for 3-5 mins until golden & crispy, then transfer to a wire rack. 5. Stuff the skins with the Chili Crunch filling, top with triple cheddar & bake at 350°F (175°C) for 15 mins until bubbling & golden. 6. Finish with a dollop of sour cream, a generous spoonful of Chili Crunch & fresh green onions. Enjoy!! #DinnerIdeas #recipesoftiktok #thanksgiving #friendsgiving
Chili Crunch Loaded Potato Skins 🥔🔥 Crispy, cheesy, fully loaded & finished with sour cream, a generous spoonful of @Momofuku Chili Crunch and green onions🫰 This will be the first thing to disappear at every Friendsgiving 🤫 Whether you’re hosting this year or bringing a dish, this is your move (and they’re just as good for game day after the holidays) #MomofukuPartner For the Potatoes: -5 large russet potatoes -3 tbsp olive oil -1 tbsp salt For the Chili Crunch Filling: -Mashed potato insides -1/2 cup whole milk, heated -1/3 cup softened butter -1/2 cup sour cream -1 1/2 cups sharp cheddar, shredded -1/2 cup fresh green onions, chopped -3 tbsp Momofuku Chili Crunch -Seasoning: 2 tsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp salt, 1 tsp pepper For Frying & Topping: -Neutral oil, for frying -Triple cheddar cheese, shredded For Garnishing: -Sour cream -Chili Crunch -Green Onions Instructions: 1. Wash & dry the potatoes. Rub with olive oil, season with salt & bake at 425°F (220°C) for 50–60 mins until fork-tender. Let cool slightly. 2. Halve the potatoes lengthwise & scoop the insides into a large bowl, leaving about 1/4 inch around the skins. 3. Mash the potato with the warm milk, butter, sour cream, cheddar, green onions, Chili Crunch & seasoning until creamy & fully combined. 4. Heat neutral oil to 350°F (175°C). Fry the empty skins in batches for 3-5 mins until golden & crispy, then transfer to a wire rack. 5. Stuff the skins with the Chili Crunch filling, top with triple cheddar & bake at 350°F (175°C) for 15 mins until bubbling & golden. 6. Finish with a dollop of sour cream, a generous spoonful of Chili Crunch & fresh green onions. Enjoy!! #DinnerIdeas #recipesoftiktok #thanksgiving #friendsgiving

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