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    Home » Salads, Sides & Dips

    Twice-Baked Potatoes with Kimchi

    Published: Feb 8, 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 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 mins
    Cook Time 1 hr 10 mins
    Inactive time 1 hr 30 mins
    Total Time 3 hrs 10 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!

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    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.

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