Loaded Kimchi Potato Boats

A fusion dish that combines fluffy baked potatoes with the bold, tangy flavours of Korean kimchi. The result is comforting, slightly spicy and packed with flavour.

Serves: 4

Ingredients

• 4 large potatoes suitable for baking
• 1 cup kimchi, finely chopped
• 1 cup grated mozzarella or tasty cheese
• 2 spring onions, finely sliced
• ½ cup sour cream
• 1 tablespoon sriracha sauce
• 1 teaspoon sesame seeds

Method

1. Preheat the oven to 200°C.
2. Scrub the potatoes and prick several times with a fork.
3. Bake for 60 minutes or until tender.
4. Combine the sour cream and sriracha and set aside.
5. Slice each potato lengthways and gently fluff the flesh with a fork.
6. Mix half the cheese through the potato flesh.
7. Spoon the kimchi into each potato and top with the remaining cheese.
8. Return to the oven for 10 minutes until the cheese melts.
9. Top with spring onions, sesame seeds and a drizzle of sriracha sour cream.

Serving suggestion: Pair with a crunchy Asian style slaw.