Fluffy baked potatoes topped with a juicy chopped tomato and kimchi mixture for a bright, spicy gluten-free meal.
ABy AEK
Servings
4
4 piece Large russet potato
2 tbsp Olive oil
1 tsp Flaky sea salt
4 tbsp Unsalted butter
0.5 cup Sour cream
3 piece Ripe tomato
1 cup Kimchi
3 piece Green onion
2 clove Garlic
1 tsp Sesame oil
1 tbsp Soy sauce (gluten-free tamari)
1 tsp Rice vinegar
0.5 tsp Black pepper
0.25 cup Fresh cilantro (garnish)
Calories
499 kcal
Protein
9g
Carbs
63g
Fat
25g
Fiber
5g
Sugar
4g
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Baking the Potatoes
1. Preheat your oven to 220°C (425°F). Scrub the potatoes well and pat them dry. Pierce each potato all over with a fork about 8–10 times to allow steam to escape.
4 piece Large russet potato
2. Rub each potato all over with olive oil and sprinkle generously with flaky sea salt. Place directly on the oven rack and bake for 50–60 minutes, until the skin is crisp and a fork slides through the centre without resistance.
2 tbsp Olive oil,
1 tsp Flaky sea salt
Tomato-Kimchi Relish
3. While the potatoes bake, core and finely dice the tomatoes (roughly 1cm pieces). Roughly chop the kimchi into similarly sized pieces, reserving any kimchi brine. Mince the garlic and thinly slice the green onions, keeping the white and green parts separate.
3 piece Ripe tomato,
1 cup Kimchi,
3 piece Green onion,
2 clove Garlic
4. Combine the diced tomatoes, chopped kimchi, minced garlic, and the white parts of the green onions in a bowl. Drizzle in the sesame oil, tamari, and rice vinegar. Season with black pepper and stir well to combine. Taste and add a splash of reserved kimchi brine if you want extra tang and heat. Let the relish sit at room temperature for at least 10 minutes for the flavours to meld.
5. Remove the potatoes from the oven and let them rest for 2–3 minutes. Cut a deep cross into the top of each potato and press the ends inward to open and fluff the interior. Push a tablespoon of butter into the centre of each potato and let it melt into the flesh.
4 tbsp Unsalted butter
6. Dollop a generous spoonful of sour cream into each potato, then spoon a heaped portion of the tomato-kimchi relish directly on top. Garnish with the reserved green parts of the green onions and fresh cilantro. Serve immediately.
0.5 cup Sour cream,
0.2 cup Fresh cilantro (garnish)
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