Directions

1. For the pickled vegetables: 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.

2. Preheat the oven to 400°F.

3. Place the potatoes on a parchment lined sheet pan. Rub the potatoes with olive oil and season with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
4. Bake until fork-tender, 60 to 70 minutes. Let the potatoes sit until cool enough to handle.
5. Meanwhile, cook the ham in a skillet over medium heat, until crispy, 3 to 5 minutes. Set aside.
6. 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 1/4-inch of flesh around the skin so that the potatoes retain their shape. Set aside the potatoes.
7. Add 1 cup of the cheese, sour cream, butter, 1 teaspoon salt and 1/2 teaspoon pepper to the bowl and mash until smooth. Add the ham and stir to combine
8. 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.
9. Serve hot potatoes topped with pickled veggies, kimchi, green onions, and sesame seeds.