Woah nelly!! Now that’s a crispy potato skin!
It’s loaded with spicy pork, kimchi, and melty cheese. Mmmmm. I’ll give you a moment to wipe off your drool.
This Spicy Pork Kimchi Potato Skin is the perfect knock your socks off appetizer for football Sunday! Nothing goes better with an ice cold beer than spicy pork, kimchi, and potatoes. Sounds awesome, right?!
The pork loin is covered in a spicy marinade made with soy sauce, sesame oil, gochujang, garlic, and ginger. Once it cooks and crisps up, kimchi is added for an extra special kick of heat.
This magical pork and kimchi mixture is chopped up and tucked into a crispy, cheesy, salty potato skin and served with a dollop of sour cream. It doesn’t get any better than that.
These skins are mega addicting and so easy to eat, no fork or knives required! Just make sure you save some for the guests! If you make this recipe for The Big Game, let me know what you think! Leave a message and rate it below. And if you’re looking for additional game day appetizers try these kimchi fried rice balls or kimchi potato pancakes!
Now grab your beer, pull on your elastic waist pants, it’s time for football!
- 10-12 small to medium Russet potatoes
- ¼ cup Olive Oil
- 2 Tbsp butter
- 1 - 1½ cup grated cheddar and monterey jack cheese
- ½ cup sour cream
- ½ pound pork loin
- 1 Tbsp soy sauce
- 1 -1½Tbsp gochujang (depending on your spice level)
- ½ Tbsp granulated sugar
- 1 Tbsp minced yellow onion
- 1 clove garlic, minced
- ½ Tbsp fresh ginger,minced
- ¼ cup chopped scallions
- 1 cup kimchi+kimchi juice, chopped
- Preheat oven 400 degrees
- 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.
- Place potatoes on baking sheet and bake until tender, approximately 50 minutes.
- 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
- Remove potatoes and allow to cool for 10 minutes
- 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
- Cut potatoes in half, scoop out the flesh with an ice cream scooper or spoon and save it for another meal!
- Cover inside and outside of each potato skin with melted butter and generous amounts of coarse salt and pepper
- 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
- 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
- Remove and top it off with dollop of sour cream, scallions, and gochugaru (optional)
- Eat and be merry!