Caramelized Kimchi Baked Potatoes
Updated Dec. 17, 2024
- Total Time
- 1 hour 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8small to medium gold or red potatoes, scrubbed (about 3 pounds)
- 2tablespoons unsalted butter
- 2packed cups kimchi, finely chopped
- 2teaspoons toasted sesame oil
- Pinch of sugar
- Salt
- 2cups shredded extra-sharp Cheddar or mozzarella
- Sour cream and thinly sliced scallions or dill fronds, for topping
Nutritional analysis per serving (8 servings)
269 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 11 grams protein; 570 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Pierce the potatoes all over with a fork and place them along the edges of a large rimmed sheet pan (where it gets the hottest).
- Step 2
Bake until tender, about 1 hour. A fork should pierce through the largest potato’s center easily. Remove the pan from the oven and leave on the counter to finish steaming, about 15 minutes.
- Step 3
Meanwhile, heat a large skillet over medium-high. Add the butter, kimchi, sesame oil and sugar, if using, and cook without stirring for 1 minute. Continue cooking, stirring occasionally, until the kimchi juices start sticking to the pan and the kimchi wilts down and its edges brown, 5 to 7 minutes. Remove the pan from the heat.
- Step 4
When the potatoes have cooled slightly, slice each in half lengthwise and crosswise without cutting through the bottom. Then, using both hands, gently pinch the bottoms up to push out some of the potato flesh. (If you’d like, fluff with a fork.) Season with salt.
- Step 5
To assemble, top each potato with ¼ cup cheese, a pile of the caramelized kimchi, a dollop of sour cream and a sprinkle of scallions. Serve warm.
Private Notes
Comments
Great dish. We used russets because I couldn’t find any waxy taters. Next time I’ll fry more of the kimchi mixture, it could have used even more.
Great! Keeper! No scallions so caramelized shallots with the kimchi and creme fraiche over sour cream for preference.
I used a sweet potato, which was delicious and also what I had on hand. Otherwise followed recipe except for cutting it down in size. Great meal for when I’m home by myself for the evening. Would totally make again and would love to try with a not sweet potato.
This is delicious. I've made 2 batches since it cooks down a lot. The crispy crunch and the flavor worked for several variations, on toast with a fried egg on top, with avocado chunks rather than sour cream which seemed like too much dairy in addition to the cheese,
Made as recipe was written for a splendid early Spring weekend breakfast at my house. Organic Yukon Gold potatoes from local CoOp, Wild Brine kimchi made in CA, sesame oil from Japan, butter from Ireland, white cheddar from Vermont, scallions not yet ready in local farms so those are from CA too, and topped off with Nancy's sour cream from Oregon. Simple to make and simply delicious to eat.
We still added bacon to our potatoes, this recipe never misses.
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