• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Zimmy's Nook
  • Home
  • Recipes
  • About Us
  • Services
  • Contact Us
menu icon
go to homepage
  • Home
  • Recipes
  • About Us
  • Services
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • About Us
    • Services
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Salads, Sides & Dips

    Twice-Baked Potatoes with Kimchi

    Published: Feb 8, 2023 · Modified: May 20, 2023 by Zimmy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe
    A side view of five large twice cooked baked potatoes on a sheet pan.

    Twice-Baked Potatoes with Kimchi.

    For National Potato Lover’s Day, we decided to make a main course out of the humble potato. Crispy baked skins, loaded with creamy mash, topped with cheese, then baked again. Finished with kimchi, pickled vegetables, green onions, and sesame seeds.

    I think we should make National Potato Lover’s Day a weekly celebration! 

    Five Twice-Baked Potatoes topped with Kimchi and pickled veggies on a sheet pan.

    Watch how these Twice-Baked Potatoes with Kimchi recipe were made here.

    A stack of potatoes in a Hestan colander.
    Five baking potatoes on a sheet pan ready to get baked in the oven.

    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

    A side view of five large twice cooked baked potatoes on a sheet pan.

    Twice-Baked Potatoes with Kimchi

    For National Potato Lover’s Day, we decided to make a main course out of the humble potato. Crispy baked skins, loaded with creamy mash, topped with cheese, then baked again. Finished with kimchi, pickled vegetables, green onions, and sesame seeds.
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr 10 minutes mins
    Inactive time 1 hour hr 30 minutes mins
    Total Time 3 hours hrs 10 minutes mins
    Course Appetizer, Game Day Snack, Lunch, Side Dish
    Cuisine American, Korean
    Servings 5 People

    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.
    Keyword easy recipes with kimchi, homemade twice baked potatoes, how to make pickled veggies, kimchi in recipes, twice baked potatoes cook time, twice baked potatoes ingredients
    Tried this recipe?Let us know how it was!

    More Salads, Sides & Dips

    • A large terracotta dish filled with a grilled corn salad. It is placed on a colourful Mexican table runner.
      Mexican Grilled Corn Salad
    • A platter of fancy carrots served over a carrot top tahini sauce and couscous.
      Glazed Carrots with Carrot Top Tahini Sauce
    • Two rows of cabbage rolls with tomato sauce in a baking pan.
      Vegetarian Cabbage Rolls (with a Holiday Inspired Filling)
    • Six shrimp cocktail appetizers on a tray.
      Sous-Vide Colossal Shrimp Cocktail

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Join our mailing list

    Shop Ooni

    A pepperoni pizza coming out of a flaming Ooni oven.
    Ooni - Ooni Koda 16 Gas Powered Pizza Oven

    Shop Hestan Culinary

    Thomas Keller Insignia™ collection.
    Hestan Culinary - Thomas Keller Insignia™
    Zimmy's Nook bio

    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

    More about me →

    It's Grilling Season!

    • A platter of charred chicken drumsticks with a bowl of Peruvian sauce and limes.
      Peruvian Chicken Drumsticks with Spicy Green Sauce
    • A stacked cheese and bacon burger with pickle and marinated onions.
      Zimmy’s Nook Signature Burger
    • A platter of Grilled Chicken Wings & Drums with a spicy Korean BBQ Sauce
      Korean Barbecue Wings (& Drums)
    • Two grilled branzinos on a plate with lemon slices and jalapeño-basil vinaigrette.
      Grilled Branzino with Jalapeño-Basil Vinaigrette

    Follow us!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    JOIN OUR MAILING LIST

    Contact

    • Contact
    • Services

    As a Hestan Culinary and Ooni Affiliate I earn from qualifying purchases.

    Copyright © 2023 Zimmy's Nook