Spud & Root

Recipe · Main dish

Asian Fusion Baked Potato with Kimchi & Spicy Mayo

A russet baked until the skin crackles, split open and fluffed, then piled with soy sauce, gochujang spicy mayo, kimchi, nori, sesame, green onions and crispy fried shallots. Serves 4.

  • Prep15 min
  • Cook1 hr
  • Ready in1 hr 15
  • Serves4
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Made with Spud & Root Russet Potatoes
A fork breaking into a baked russet piled with kimchi, spicy mayo, green onions, nori and crispy fried shallots on a wooden dish.
Watch it come together

Pierce. Bake. Split. Pile on.

Watch the russets get pierced and oiled, bake until the skins crackle, then split open and loaded with sauce, kimchi and crunch. Then scroll down and cook along.

  1. Slit Cut the tops right away.
  2. Open Squeeze the sides to fluff.
  3. Top Sauce, kimchi and crunch.
The recipe

Let's bake some potatoes.

Ready in 1 hour 15 minutes.

  1. PrepOven, pierce, oil & salt
  2. BakeBake, whisk the sauce & top

Eat

Your potato

A bare plate, big plans

  1. Heat the oven

    Preheat the oven to 425°F on convection roast.

  2. Wash and dry

    Wash the potatoes and dry them thoroughly.

  3. Pierce them

    Pierce each potato 6 to 8 times with a fork.

    A hand holding a raw russet potato and piercing it with a fork, with a bag of Spud & Root Russet Potatoes behind.
    Six to eight pokes.

  4. Oil and salt

    Rub the potatoes with the avocado oil and sprinkle them with the kosher salt.

    Oil being drizzled from a bottle over four russet potatoes on a baking sheet.
    Oil first.
    Hands turning an oiled potato on the baking sheet, with salt scattered on the paper.
    Rub it in.

  5. Onto the rack

    Place the potatoes directly on the middle oven rack. Put a baking sheet on the lower rack to catch drips.

  6. Bake until crispy

    Bake for 45 to 60 minutes, until the skin is crispy and the potato is easily pierced.

  7. Make the spicy mayo

    While the potatoes bake, make the spicy mayo by combining all the sauce ingredients: the mayonnaise, gochujang, sesame oil and rice vinegar.

    A small cup tipping dark red gochujang into a glass bowl of mayonnaise.
    Gochujang into the mayo.
    A small cup tipping a light amber liquid into the bowl of mayonnaise and gochujang.
    A splash more.
    A spatula stirring the spicy mayo, now orange, in the glass bowl.
    Stir until orange.

  8. Slit the tops

    Remove the potatoes from the oven and cut slits in the tops immediately.

    A hand cutting a slit in the top of a baked russet on the baking sheet with a small knife, a bag of Russet Potatoes behind.
    Slits, right away.

  9. Squeeze and fluff

    Gently squeeze the sides to open each potato and fluff the inside.

    Two hands gently squeezing the sides of a baked potato to open it, the white inside showing.
    Gently does it.

  10. Soy sauce first

    Drizzle each potato with the soy sauce.

    Dark soy sauce being poured from a small white cup over a split baked potato.
    Soy sauce first.
    Practice round: one baked potato
    Mind the strays

    Toppings ride past on a sushi-bar conveyor belt: seven from the recipe and three strays that aren't. Drag (or tap) all seven onto the potato, in any order, and let the strays ride past.

    A split, fluffed baked potato on a plate, and a belt of toppings waiting to roll.

  11. Spicy mayo and kimchi

    Top with the spicy mayo and the kimchi.

    A spoon drizzling orange spicy mayo into the split baked potatoes.
    Spicy mayo.
    A spoon of kimchi being piled into a split baked potato, next to a bowl of kimchi.
    Then the kimchi.

  12. Sprinkle the crunch

    Sprinkle with the sesame seeds, nori strips, green onions and crispy fried shallots.

    A hand laying strips of nori over the kimchi-topped baked potatoes on the baking sheet.
    Nori strips.
    A hand sprinkling crispy fried shallots over a loaded baked potato on a wooden dish.
    Shallots to finish.
A loaded baked potato on a wooden dish, with more green onion being added, in front of a bag of Spud & Root Russet Potatoes.

Made for Potatoes... Everything else is Gravy!

Start with a good potato.

This one calls for our Russets, the bakers. Grab a bag, get the oven going and save the crunch for last.

Russet PotatoesThe potato in this recipe. 5 lb bag. All four potatoesGold, Red, Russet and White. Next up: Potato & Polenta MedallionsCrispy polenta, melted fontina, balsamic glaze.

Step 1 of 12

Ingredients