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!
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.
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Cheers! James & Elaine
Twice-Baked Potatoes with Kimchi
- 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
- 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
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.
- 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.
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.
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