Jacket Potatoes with Miso Butter and Kimchi
Servings: 4
Ingredients
- 4 medium sized Russet potatoes scrubbed clean, dried and prick with fork all over
- olive oil extra virgin
- salt and pepper
- 4 tablespoons unsalted butter at room temp
- 2 tablespoons white miso paste
- freshly ground pepper
- kimchi
- chili crunch hot honey optional
Instructions
For the potatoes:
- Preheat your oven to 425 degrees. Prep a parchment paper lined baking sheet with an oven safe rack; (alternatively, you can place the potatoes directly onto your oven rack but the bottom of your oven may get a little messy. I like to bake my potatoes on a rack so the skin bakes evenly all over) lightly rub olive oil over the potatoes, and season with salt and pepper and roast in the oven for 2 hours.
For the miso butter:
- Mix or whisk together the butter and miso paste until smooth. Season with pepper. Taste and adjust anything as needed. Set aside.
To serve:
- Once the potatoes are ready, slice open lengthwise and crosswise and open the potato. Dollop some miso butter inside and top with kimchi and the chili crunch hot honey drizzled on top. Enjoy while hot.