Kimchi potato skins

Bacon crumbles or thinly sliced and cooked pork belly wouldn’t be amiss here, added to the potato skins along with the cheddar; we omitted it just to keep things a little, little bit lighter.




  1. Preheat oven to 400° F. Thoroughly scrub the potatoes until clean and let dry. Rub the potatoes with oil and sprinkle with salt and black pepper. I used about 2 tablespoons oil and ½ teaspoon each salt and black pepper. Prick potatoes all over with a fork or knife, then place them on a baking sheet and bake for 50-60 minutes, or until skin is crisp and potatoes are tender.
  2. Remove the potatoes from the oven and turn the oven up to 500° F. When the potatoes are cool enough to handle, halve them and scoop out the flesh, leaving a thin border of potato attached to the skins. (Save the flesh for another use; we mashed them with a bit of milk, butter, and salt and pepper.)
  3. Mix the remaining 2 tablespoons vegetable oil and 1 tablespoon sesame oil together in a small bowl. Brush both the skins and the insides of the potatoes with the sesame oil mixture and season the insides with more salt and pepper. Place the potatoes cut-side down and bake until skins are crisp, about 5-8 minutes, then flip and bake with the cut-side up until edges are browned, another 5-8 minutes. Meanwhile, stir together the kimchi, honey, and rice vinegar in a small bowl.
  4. When the potatoes are done, sprinkle each potato skin with garlic powder and 2-3 tablespoons shredded cheddar and return them to the oven for a final 3-4 minutes, just until the cheese is melted. Serve topped with kimchi relish, sour cream, cilantro, and scallions.


These are a bit more involved than I realized before I tackled them, but they’re not hard, just time-consuming, and can easily be broken down into manageable pieces if you plan ahead more than I did.  Bake the potatoes one day and scoop them once chilled, then save the skins to crisp up and fill with toppings on the day you’d like to serve them.