Korean-Style Kimchi and Cheese Baked Potatoes recipe - ingredients, nutrition and when to eat it
Whole potatoes are baked, then topped with kimchi and cheese and baked until melted. The fluffy potatoes pair well with tangy kimchi and rich, stretchy cheese.
Whole potatoes are baked, then topped with kimchi and cheese and baked until melted. The fluffy potatoes pair well with tangy kimchi and rich, stretchy cheese. They’re great for sharing as a snack or enjoying as a light dinner.
World cuisine · 45 minutes to cook
Nutrition (per 270g serving): 286.1 kcal · protein 13.2g · carbohydrate 32.7g · fat 11.8g · sodium 428.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the potatoes are large, bake them for an extra 5–10 minutes.
Tips: If the kimchi is very sour, add a little more sugar while stir-frying to round out the flavor.
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Ingredients (1 serving)
- Potato — 1 pc
- Napa cabbage kimchi — 0.3 cup
- Mozzarella cheese — 0.3 cup
- Butter — 1 tsp