Crispy, creamy, and packed with a kick! These twice-baked potatoes are loaded with cheddar cheese, creamy mashed filling, and savoury ham, then baked again until gooey perfection. Topped with spicy kimchi, vibrant pickled veg, green onions, and sesame seeds for a taste explosion.
Perfect for game day or weeknight dinner! 🥔🔥
Watch how these Twice-Baked Potatoes with Kimchi recipe were made here.
Prepared using the Hestan Culinary Stainless Steel Colander, and cooked on the OvenBond Stainless Steel Quarter Sheet Pan, in the Hestan Dual Fuel Oven. Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
Twice-Baked Potatoes with Kimchi
Crispy, creamy, and packed with a kick! These twice-baked potatoes are loaded with cheddar cheese, creamy mashed filling, and savoury ham, then baked again until gooey perfection. Topped with spicy kimchi, vibrant pickled veg, green onions, and sesame seeds for a taste explosion. Perfect for game day or weeknight dinner! 🥔🔥
Ingredients
- 5 large baking potatoes washed and dried thoroughly
- 1 tablespoon olive oil
- 1 ½ teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper divided
- 2 ounces cooked ham chopped
- 2 cups shredded old cheddar cheese divided
- ¾ cup sour cream
- 4 tablespoons unsalted butter at room temperature
- 1 cup chopped Kimchi
- Quick pickled vegetables recipe below*
- 4 Green onions thinly sliced
- Sesame seeds for garnish
Quick-Pickled Vegetables
- 3 mini cucumbers or 1 medium cucumber cut in half, seeds scraped out, then cut into matchsticks
- 4 radishes cut into matchsticks
- 1 jalapeño pepper sliced into thin rings
- 1 cup of water
- ¾ cup apple cider vinegar
- 1 tablespoon white sugar
- 2 teaspoons salt
Instructions
Quick-Pickled Vegetables - make at least 90 minutes ahead of time*
- Add the jalapenos, cucumbers, and radishes, to the mason jar.
- In a small saucepan, combine the water, vinegar, sugar, salt and bring to a boil. Cook for 2-3 minutes until the sugar is dissolved. Turn off heat and let the mixture cool for 2-3 minutes.
- Pour mixture over the vegetables in a mason jar and screw on the lid. Let the jar cool at room temperature for 30 minutes, then refrigerate for at least 60 minutes before serving.
Potatoes
- Preheat the oven to 400°F.
- Place the potatoes on a parchment lined sheet pan. Rub the potatoes with olive oil and season with ½ teaspoon of the salt and ½ teaspoon of the pepper.
- Bake until fork-tender, 60 to 70 minutes. Let the potatoes sit until cool enough to handle.
- Meanwhile, cook the ham in a skillet over medium heat, until crispy, 3 to 5 minutes. Set aside.
- Slice the top of each of the potatoes lengthwise about a quarter deep. Using a spoon, scoop the pulp from the potatoes into a bowl. Leave about a ¼-inch of flesh around the skin so that the potatoes retain their shape. Set aside the potatoes.
- Add 1 cup of the cheese, sour cream, butter, 1 teaspoon salt and ½ teaspoon pepper to the bowl and mash until smooth. Add the ham and stir to combine
- Spoon the potato mixture back into the potato shells, top with the remaining cheese. Bake until hot and the cheese is melted, about 15 minutes.
- Serve hot potatoes topped with pickled veggies, kimchi, green onions, and sesame seeds.
Video
Notes
Cook’s Note:
Preparing the pickled vegetables ahead and allowing them to pickle longer will result in even better tasting veggies. These will keep in the fridge for up to two weeks.
Yields 2 cups. Use any extra vegetables on sandwiches and grilled smokies.
Preparing the pickled vegetables ahead and allowing them to pickle longer will result in even better tasting veggies. These will keep in the fridge for up to two weeks.
Yields 2 cups. Use any extra vegetables on sandwiches and grilled smokies.
Tried this recipe?Let us know how it was!
I Just wanted to stop in and say thank you for this amazing idea. I would have never thought to combine baked potatoes with the loads of kimchi I have. This turned out to be a treat. I didn’t do all of the things recommended for your recipe. I only added the kimchi I had on hand and some sour cream. I was skeptical but pleasantly surprised! Thanks again.
Hi Dana,
Thanks for stopping by, we really appreciate it!
We are so glad you enjoyed this combination 🙂
Have a wonderful day!
Elaine & James