KOREAN STYLE TWICE BAKED POTATO

  Are you ready for a delicious and fun spin on a twice baked potato? These KOREAN STYLE TWICE BAKED POTATOES using Lucky Foods Seoul Kimchi Mayo is pure heaven.  

Here’s the problem with foods that are considered heavenly….

I.DON’T.LIKE.TO.SHARE. 

These Korean Style Twice Baked Potato are no exception. When coming up with this recipe my mind kept going back to traditional style Korean potato pancakes, which is a mixture of finely grated potatoes pan fried until perfection.  Sometimes people will add in sliced green onions or other vegetables.  But of course I decided to take it even further, and thus the Korean Style Twice Baked Potato was born.  

  Now before we get into the recipe, lets talk about the deliciousness that is Lucky Foods.  This woman owned company has created wholesome crafted Asian foods, bringing authentic flavor straight to your kitchen! Their INSTAGRAM feed makes you want to lick your screen.

  This Kimchi Mayo is KILLER.  When using it, you can keep it simple and have it as a spread on a sandwich or use it as a dip…orrrr you can step up your condiment game and use it in your Korean Style Twice Baked Potato.  Their Kimchi Mayo flavor is outta this world.  The perfect amount of spice (my kids kept sneaking spoonfuls of the potato mixture when I wasn’t looking) a very slight smoky flavor and the perfect addition to these potatoes.  

And now the real reason you are here, the recipe!  

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KOREAN STYLE TWICE BAKED POTATO

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 8

Ingredients

• 4 russet potatoes
• extra virgin olive oil for the potatoes
• 1/2 cup Kimchi Mayo
• 1/4 cup unsweetened oat milk or milk of choice
• 1/2 cup + 1/2 cup shredded cheese
• 1 green onion, diced
• 1 tbsp melted butter or ghee
• 1 tsp sea salt
• OPTIONAL: 1/4 cup bacon crumbles, fresh chives, finely chopped

Instructions

1. Preheat oven to 375 degrees F.
2. Take your potato, wash it, and rub it with the extra virgin olive oil. Poke each potato with a fork to help the steam get through when cooking.
3. Place directly on oven rack and bake for 45 minutes.
4. After 45 minutes remove potatoes and let cool until you can handle them with your hands.
5. Turn oven down to 350 degrees F.
6. Take the potatoes and slice vertically down the middle. Scrape out the insides being careful not to get too close to the skin.
7. Place what you scraped out into a bowl and add in the Kimchi Mayo, milk, 1/2 cup shredded cheese, green onion, melted butter, sea salt, and bacon crumbles if using.
8. Mix to combine and taste a little. You may want to add in more kimchi mayo!
9. Fill the potato shells with the filling and sprinkle the other 1/2 cup of shredded cheese over the top of each potato.
10. Bake for another 15 minutes until the cheese is fully melted.
11. Remove and add fresh chives to the top

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These Korean Style Twice Baked Potatoes are would be great to bring to a gathering and are the perfect side dish to any meal. Heck, I’d even eat it in the morning with an over easy egg on top! Omit the bacon crumbles and you have a great vegetarian dish! #levelup  Double the recipe, so you can have more, because like I said earlier you will not want to share!

Disclaimer: these products were gifted for me to try.  All opinions are my own.