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Kansas City Steak Co. 4-lbs Stuffed Cheddar Bacon Potato Skins
Amp up your app game with these incredibly delicious stuffed cheddar bacon potato skins. These crispy skins heat up quickly and are an easy finger-food option for small soirees to holiday gatherings. Simply heat in the oven, air fryer, or microwave for a quick and impressive treat. From Kansas City Steak Company.
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going to set the stage. Do you know when you love something at your favorite restaurant and then they take it off the menu? This is how I felt about potato skins for life. Potato skins used to be on every single restaurant menu. That was like the number one appetizer on the face of the planet. I loved it. It was probably your favorite, too. Have you seen them recently? We’re not seeing them. So, leave it to Kansas City Steak Company, by the way, a steak company that has been giving steaks and chops and providing steaks and chops to the world’s nation’s famous steak restaurants to give us the appetizer that we all want. Stuffed, loaded potato skins. Did you see the ooey gooey cheese? Did you see the bacon? Did you see the potato? It’s the favorite canoe, the favorite bite before a burger, before a dog, before a big huge sandwich. And by the way, we have those items before, you know, H Heartland Fresh Chicken, before the pork chops that we had earlier in the show. That’s Chef Ralph Palarino. But this is what you’re getting. You’re getting four pounds of the cheddar bacon potato skins. Fewer than 700 to go around. Let me share with you the headline. These have sold out since their last airing in May. It’s the beginning of July. Everyone gets these and goes, “Okay, I need to get more of these.” They are on auto delivery every 90 days. Imagine pulling this out of your oven and going, “Yep, let’s get out the sour cream and chives. Let’s get out the ranch dressing. Let’s get out whatever quote meal we’re going to have.” Cuz I always made the potato skins my meal and just feast. Three easy payments of 26.66. Um, Chef Ralph Palarino was with me. Um, let’s talk about these potato skins actually about Kansas City State Company and why you brought them back cuz I’m happy you did. So, first let me just dip a because we determined that we love these with ketchup. Okay, I’m going to give that one to you while I chat. Okay. Okay. So, why do we bring these? Because we know that you love potatoes. We know that you love our double stuffed potatoes as a side. So, we said, “Wait a second. Let’s make an appetizer version of that.” So, we took baby rusted potatoes, which are fluffy, high in starch. And then what we did is we cut them. And what we did was we stuffed them. We stuffed them with applewood smoked bacon. We stuffed them with Wisconsin cheddar. Oh, and you know what? We left some of that skin on because we love that potato chip effect. So, that’s why we did it. And of course, we’ve done steak since 1930, something like that. Yeah. Since like 1932. Okay. So, you gave this to me with ketchup and see how it is cuz I’m usually a sour cream girl. Oh, I’m Yeah. Yep. Let’s I’ll have that one next, but I’m trying it with ketchup. Okay. Okay. Well, of course it’s good cuz it’s like a It’s like a French fry. It’s like a French fry. Okay. I I thought I was hoping you cuz you had cheddar and bacon. Mhm. It’s like a French fry that you’ve amped up that you’ve turbocharged. But sour cream is my fave. No. There you go. That’s my favorite. Okay. Cuz I love sour cream. Yeah. I’m going to do sour cream on top of that cheddar cheese with that bacon with nice and hot. Like my fingers are like, “Ooh, ooh, ooh, ooh.” Perfect. Okay. I’m going ranch. Okay. I’m going ranch. Mhm. And the stretch of that cheese, that cheddar cheese gives you that nice like juiciness over the potato. And by the way, not dried out. Look how much potato is in there. It’s not like they’ve taken all the potato out and you’re just getting a skin little canoe with some cheddar cheese and also with some bacon. You got the meatiness of that lovely baked potato. And look at the underside. That skin is like perfection. And that little, do you see that little squeeze of the cheese juice? Yeah, the cheese juice right there. Also, the bacon juice that you’re getting. And then whatever topper you like. Honestly, you don’t need a topper at all. I just like to dip. So, I’m a dipper and a dunker. It’s like a stuffed. It’s like a It’s like a stuffed French fry. Now, what makes a good French fry is that it’s creamy inside and crispy outside. Look at that. We don’t skip on the cheese. And you know what we also do is we leave a little bit of that potato intact. You see on my is on my right hand here. See how like some of that potato is still there, but you still get a good amount of cheese and then the applewood smoked bacon in every bite. I mean, look at that. So, here’s the thing. Here’s what you don’t have to do. You don’t have to boil the water. You don’t have to bake the potatoes for how long? Like, if you were boiling, whatever, what? 45 50 minutes, right? You don’t have to cut them in half. You don’t have to scoop out part of it and then rest stuff it and then put some cheddar cheese on it and then make some bacon and then put that on top of all that. You don’t have to do any of that. Um we have fewer than 500 to go around. You actually just have them ready. And um Chef Ralph, we’re going to share with you. Here’s how they come and here’s what we do. So what do we do? What’s my getting them home out of the box? So you’re going to take them out. There’s we we look how great they like 23 24 in each 2B bag. Two pound. So you’ll get two 2 lb boxes. You’re going to take these put them on a sheet pan. 375 for about 17 21 minutes or five or six of these in your air fryer if you just want a little appetizer for yourself and your friend. That’s all you do. Five or six minutes in an air fryer. Is that from frozen? That’s from from frozen. You can cook these from frozen. Do you see? And then my favorite Kansas City hot dog is with those potato skins. That is my Kansas City meal right there from my life. Like that is happy 4th of July, happy 5th, 6th, 7th, 8th, 9th, 10th, 13th of July. Happy any day in any summer day with we’ve got some hydration coming up in this show. So with the roar or with other the other hydration we’ve got coming up in this show. How about this for every stick onion rings some of those chicken fingers. That is a fun appetizer to put on especially for kids. You know you got the grands you got the grandkids coming over. You’re having a pool day and you’ve got the grandkids coming over for just hey 450 to go around. And then up top. What did we do up top here? So what we did is we took our favorite chili. We put them on top of that potato skin. A little fresh jalapeno for crunch and then we just kind of topped it off a little bit of extra cheese. Great as a side for your chili. And again, this is that substitute for the French fry. And by the way, look how some how big they could be sometimes. I’m sorry. Go ahead. Yeah. No, no, no. That’s fine. I mean, you’re getting 22 to 24 in each 2 lb bag. So, you’re getting anywhere from, you know, like 44 to 48 of these potato skins. They are beautiful potato. What is the potatoes? plus a potato cuz it’s extra starchy and fluffy. That’s why we like it. And then the cheddar cheese is cheddar cheese from Wisconsin cheddar cheese. You got to get the best cheddar cheese. And then we’ve got some bacon in there. Do you like ketchup or do you like sour cream? Ralphie knows me. I love my ketchup. See, that’s the ketchup dude. It’s my husband. My TV husband. He’s ketchup. I’m sour cream. And by the way, ranch isn’t bad either. Oh, yeah. I’m try the ranch. Would you try a ranch? I would totally do the ranch. Crispy. You like that? The cheese and the bacon and the potatoes. Perfect. I have the ranch now. Stuffed French fry. Oh my gosh. It is like a stuffed French fry. That’s the best way to describe this. That’s what it is, right? Mhm. Fewer than 400 to go around. 131847 is your item number. Three easy payments of $26.66. Put that in your cart. Check out. You’ll be so delighted. And you know what? Everybody in your life who’s been missing potato skins on the appetizer menu of every restaurant will love you. You know what? this with the fillet tips that we have coming from Kansas City Steak Company are amazing. Check out your shopping cart and 13847 uh 47 uh is your item number for that. Okay, update. Egg Harbor sold out. Congrats.