Name: Baked Potato Skins with Kimchi Mayo and Gochujang Sauce
Prep time: 45 min
Cook time: 80 min
Total time: 125 min
Ingredients: 1 tsp salt; 1/2 cup Kimchi Mayo; 1/2 cup sour cream; 4 tbsp vegetable or extra virgin olive oil, divided; 1/2 cup diced scallions, white and light green parts only; 2 tbsp Gochujang; 1 cup diced red bell pepper; 1 tsp smoked paprika; 1/2 tsp garlic powder; 8 small to medium russet potatoes; 4 cloves garlic, minced; 1/2 cup unseasoned rice vinegar; 1 tbsp sugar; 7 oz grated extra sharp cheddar cheese; 1/2 tsp salt; Salt and pepper; 1 tbsp toasted sesame oil

Potato Skins

How do I prepare the potatoes for making skins?

What ingredients can I use to fill my potato skins?

Can I make potato skins without bacon and cheese?

How can I prevent my potato skins from getting too soggy?

How should I store leftover potato skins?

These cheesy, salty, crispy baked potato skins with Kimchi Mayo and Gochujang are delicious marriage of American bar food and Asian flavor.

Milk

Eggs

Soybeans

Gluten Free

Lactose Free

Vegetarian

Seasonings

gram

salt

Condiments

milliliter

mayonnaise

Creams & Creamers

sour cream

Oils

vegetable oil

Fresh Vegetables

green onion

Sauces

gochujang base

red bell pepper

smoked paprika

garlic powder

russet potato

garlic

Vinegar

rice vinegar

Sugars & Sweeteners

sugar

Cheese

shredded cheddar cheese

Salt & Pepper

sesame oil

Cholesterol

Trans fatty acids

Vitamin B6

Vitamins

Dietary Folate Equivalents

Lactose

Carbohydrates

Iodine

Minerals

Magnesium

Phosphorus

Potassium

Zinc

Lutein+zeaxanthin

Calcium

Iron

Added Sugar

Sugar

Water

Calories

Protein

Dietary Fiber

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Sodium

Copper

Manganese

Selenium

Vitamin A

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Choline

Beta-carotene

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Baked Potato Skins with Kimchi Mayo and Gochujang Sauce

Baking Goods

Condiment & Toppings

Dairy

Produce

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