Cheesy kimchi potato skins
God these are good! Cheese and kimchi is a dream combo, add in a soft, baked potato to the mix and you’ve got a winner of a recipe.
I’m obsessed with kimchi, and if you’re yet to discover it, this is your sign to go out and buy some. Not only does it taste so so good, it’s so good for your gut as it’s a fermented food. Win win.
These are brilliant cooked in an air fryer, but will also work well in an oven if not. Serve with a creamy spring onion, yogurt and mayo dip.
Enjoy as buffet/party food or as a bbq side, or serve with salad for a tasty weeknight dinner.
You’ll need (makes 4):
2 baking potatoes
100g kimchi
60g cheddar, grated
Mayonnaise
2 spring onions
100g Greek yogurt
Coat the potatoes in a little oil and bake in an oven or air fryer at 200C until cooked through. If you’re short on time, use a microwave.
Cut in half widthways, scoop out the middle and add it to a bowl. Mash the potato with a fork then add the kimchi, cheese and a generous squeeze of mayonnaise. Season with salt and mix. Taste and adjust seasoning/mayo to your liking.
Spoon the mixture into the potato skins and top with a little more cheese.
Return to the oven or air fryer for a further 10 minutes until the cheese is turning golden.
While they finish off, mix the yogurt with 2 tbsp mayonnaise and half of the spring onion.
Garnish the potatoes with the other half of the spring onions. Dig in.