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1
6Preheat oven 400 degrees
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2
Scrub potatoes under water, pat dry, and pierce with fork all around. Rub olive oil on each potato with brush or hands to evenly coat.
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3
Place potatoes on baking sheet and bake until tender, approximately 50 minutes.
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4
Meanwhile, cut pork into thin slices and add soy sauce, gochujang, sugar, onion, garlic, ginger, scallions and thoroughly massage until pork is evenly coated. Cover and let sit in refrigerator for 20 minutes
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5
Remove potatoes and allow to cool for 10 minutes
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6
On medium heat, add 1 Tbsp vegetable oil and cook pork for 4-5 minutes. Add chopped kimchi and saute for an additional minute until fragrant. After it cools, place on cutting board and coarsely chop
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7
Cut potatoes in half, scoop out the flesh with an ice cream scooper or spoon and save it for another meal!
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8
Cover inside and outside of each potato skin with melted butter and generous amounts of coarse salt and pepper
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9
Place potato skins on baking sheet and put under broiler for 3 minutes until edges crisp. Then turn over with skin side up and broil again for 3 minutes
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10
Remove from broiler and load each skin with a mound of grated cheese and pork kimchi mixture. Then place back under broiler for an additional 5 minutes
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11
Remove and top it off with dollop of sour cream, scallions, and gochugaru (optional)
