Name: Ttukdak Hyung's Baked Potato
Cook time: 70 min
Total time: 70 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 American potatoes (Russet variety, low moisture, elongated shape); 1 tbsp cooking oil; Pinch of salt; Pinch of pepper; 2 slices butter (one slice per potato); A handful of mozzarella cheese; 2 slices cheddar cheese; 2 strips bacon; Pinch of crushed red pepper; Pinch of parsley flakes; A dollop of sour cream (optional)

70 min Difficulty Easy Snacks & desserts

Main ingredients 🥩

PotatoButterMozzarella cheeseCheddar cheeseBaconCrushed red pepper

Tags 🏷️

Late-night snack Flavorful

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

2 American potatoes (Russet variety, low moisture, elongated shape)
1 tbsp cooking oil
Pinch of salt
Pinch of pepper
2 slices butter (one slice per potato)
A handful of mozzarella cheese
2 slices cheddar cheese
2 strips bacon
Pinch of crushed red pepper
Pinch of parsley flakes
A dollop of sour cream (optional)

Recipe 🍳

Wash the elongated American potatoes thoroughly under running water, then use a fork to poke numerous deep holes all over the surface and into the interior of the potato.
Wipe the washed potatoes dry, sprinkle them with cooking oil, salt, and pepper, then rub the entire surface evenly with your hands to coat it with a thin layer of seasoning.
Place the prepared potatoes on an oven tray or air fryer rack without overlapping, then bake in a preheated oven (or air fryer) at 200°C (400°F) for at least 1 hour, or until the skin is crispy.
After an hour, carefully cut the hot, steaming potato lengthwise down the middle with a knife to open it up. Then, insert one slice of butter into the opening, allowing it to melt into the potato flesh from the residual heat.
Once the butter has melted into the potato, generously fill the opening with pizza mozzarella cheese. For an even richer and saltier depth of flavor, add a slice of cheddar cheese, torn into pieces, on top and let it melt together with the heat.
While the potatoes are baking, place the finely chopped bacon in a heated dry pan and stir-fry over medium heat until it becomes crispy like chips, with all the fat rendered out, to create crumbles.
Generously sprinkle the freshly fried, savory, and crispy bacon chips over the melted cheese on the baked potato.
Finish by lightly sprinkling spicy crushed red pepper and parsley flakes on top to balance the richness. (For an even more fantastic taste, you can add a generous dollop of sour cream and mix it in.)

Wash potatoes, poke holes with a fork, rub with oil, salt, and pepper, then bake whole at 200°C for 1 hour.
Cut the hot, freshly baked potato in half, fill generously with butter, mozzarella, and cheddar cheese, and let it melt with residual heat.
Top with crispy bacon bits, fried until crisp and drained of fat, then sprinkle with red pepper and parsley flakes to complete the flavorful American baked potato.

Cooking tips 💡

Using elongated American Russet potatoes, which have less moisture and higher starch density, is key to achieving a crispy skin and fluffy interior, unlike regular Korean potatoes that are high in moisture and easily fall apart.
If you don't poke deep holes on all sides of the whole potato with a fork before baking in the oven or air fryer, the internal moisture can expand and cause the potato to explode during cooking. Therefore, it's crucial to poke holes evenly beforehand.
Bacon that is undercooked lacks contrast with the soft texture of the potato, diminishing its appeal. It's essential to fry the bacon in a pan until all the fat is rendered out and it becomes extremely crispy, almost like crumbles, to enhance the texture.

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Potato Butter Mozzarella cheese Cheddar cheese Bacon Crushed red pepper

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