Caramelized-Kimchi Baked Potatoes

If sugar on baked potatoes sounds weird to you, then maybe you haven’t tried it. It’s something Jean always did at buffets. She’d load her baked potato up with the usual: a little sour cream, some cheese, and chives (or whatever was available at the buffet), and then, her pièce de résistance, sugar from one of those packets sitting on the table meant for coffee. Because of her, my brother and I always sugar our baked potatoes slightly; it adds balance, especially here with caramelized kimchi and nutty sesame oil. My mother loves this baked potato and so do I, not least because it feels like a full meal. You could serve it alongside a side salad or eat it as is. If you want to make a large party platter of baked-stuffed potatoes (à la the New York Times reporter Priya Krishna and her mother, Ritu), then use smaller spuds.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Preheat the oven to 400°F.

Step 2

2. Arrange the potatoes on a sheet pan and bake until fluffy and tender on the inside (when checked with a paring knife) and crispy on the outside, about 1 hour.

Step 3

3. In a medium skillet, fry the bacon over medium-high heat until crispy, about 4 minutes. Use a slotted spoon to transfer to a plate lined with paper towels to drain. Set aside.

Step 4

4. At this point you can drain some of the bacon fat if there’s a lot more than 1 tablespoon (but usually I just leave it). With the pan still over medium-high heat, add the sesame oil and carefully nestle in the kimchi (it may splatter). Season with a pinch of sugar. Stirring occasionally, cook until the kimchi is caramelized and fragrant, 2 to 3 minutes. Set aside to cool slightly.

Step 5

5. When the potatoes are done, let them cool slightly before handling (or not, if you’re like Jean and somehow have heatproof hands). Cut a lengthwise slit down the center of each potato and gently press the two ends together with your fingers to widen the slit. Use a fork to fluff up the inside of each potato.

Step 6

6. Now, load them up: First sprinkle some more sugar into each potato (just trust me!). Then top with the mozzarella (it should melt slightly from the heat of the potato), caramelized kimchi, sour cream, cooked bacon pieces, and chives.