Crispy Kimchi Potato Skins

By: Nicole H

Add the vinegar, sugar and salt to a small saucepan and heat until the sugar is dissolved, set aside to cool. Once cooled pour it over the capsicum and garlic and set aside.
Preheat oven to 200c. Tear off 5 squares of aluminium foil, add two potatoes to each square, coat with a little of the vegetable oil and season with salt. Wrap the potatoes in the foil and bake in the oven until tender (about 40 minutes).Remove the potatoes, open the parcels and allow them to cool enough to handle. Turn the oven up to 260c
Cut the potatoes in half lengthwise and use a spoon to scoop out the flesh leaving a thin layer of flesh on the skin. mix together the remainder of the vegetable oil and the sesame oil and brush each potato skin inside and out. Season with salt and pepper and place on a baking tray skin side up, bake for 10 minutes, turn the potato skins over and bake for another 10 minutes or until browned.
Whilst the potatoes are cooking mix together the kimchi mayo with 1 cup of the potato flesh. Fill each potato skin with a spoon full of the kimchi mixture and spread to coat the inside. Top with the grated cheese and bake until the cheese starts to turn golden brown.
Mix together the gochujang paste, sour cream, lime juice, smoked paprika, garlic powder and salt.
Place the potato skins on a serving platter, top with a spoonful of the capsicum mixture and a dollop of the gochujang sauce. Sprinkle over the scallions and serve with your favourite salad.