Twice Baked Potatoes with Kimchi

Name: Twice Baked Potatoes with Kimchi
Yield: 5
Ingredients: 5 large baking potatoes, washed and dried thoroughly; 1 tablespoon olive oil; 1 1/2 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 2 ounces cooked ham, chopped; 2 cups shredded old cheddar cheese, divided; 3/4 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; 3/4 cup apple cider vinegar; 1 tablespoon white sugar; 2 teaspoons salt; OvenBond Quarter Sheet Pan; Provisions Stainless Steel Colander

Recipe courtesy of zimmysnook

Rated 4.0 stars by 1 users

Servings

Ingredients

5 large baking potatoes, washed and dried thoroughly
1 tablespoon olive oil
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 ounces cooked ham, chopped
2 cups shredded old cheddar cheese, divided
3/4 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

For the 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
3/4 cup apple cider vinegar
1 tablespoon white sugar
2 teaspoons salt

Products to Use:

OvenBond Quarter Sheet Pan
Provisions Stainless Steel Colander

View Cart (0) Checkout

Directions

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.
Preheat the oven to 400°F.
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.
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 1/4-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 1/2 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.