Stepping into Swedish autumn meaning that I can start cooking comfort foods from late October for 6 months, if not longer!
As much as I do not enjoy early darkness and chill, I don’t complain about what I can cook to comfort my family and myself. There have been lots and lots of warm soups, bean stews and Indian dishes that warm the stomach.
Baked potato is never anything of a tradition at my home, although I used to enjoy them a lot when I was younger. We are all familiar with the classic topping with melted cheese, sour cream and crispy bacon bits on baked potato, but I think my version of baked potato with an Asian kick with some crunchy plant bits will definitely make you want to have them on any cold and dark evenings! Meaning pretty much everyday 🙂
- 4 Baked potatoes
- 12 pieces ohmungood bits or plant protein of choice
- 2 stalks spring onion
- 1 cup kimchi
- 3 tbsp Unsalted butter of choice, melted for brushing
- 2 tbsp sesame oil
- 2 tbsp Flaky sea salt
- 1 sheet Nori
- 1 cup fresh mung bean sprouts
- 150ml Crème Fraiche
Buttery chili sauce
- 4 tbsp butter of choice
- 2 tbsp gochujang
- 2 tbsp mirin
- 2 tsp sugar
- 2 tbsp toasted sesame seed
Poke holes all over on potatoes with a fork. Bake potatoes in air fryer for 15 minutes (see notes below for oven cooked baked potatoes). Meanwhile, thinly sliced spring onion and cut nori in thin strips. Set aside.
Put all sauce ingredients together in a microwave-safe bowl, microwave at medium for 1-2 minute, remove after 1 minute in case the butter gets overheat, and return to microwave again and heat until butter is melted, whisk until well combined. Set aside and keep warm.
Heat a tablespoon of olive oil on a medium frying pan. Sear plant bits until crispy and golden all over. Turn heat off and brush sesame oil on each plant bits. Keep warm until plating.
After the first 15 minutes in air fryer, brush melted butter all over potatoes, return to air fryer for another 15 minutes or until potatoes are fork tender. Remove potatoes from air fryer and divide onto 4 serving plates.
Use a knife or scissors to open potatoes. Spoon over crème fraiche, top with crispy plant bits, kimchi, bean sprouts, nori strips, spring onion and drizzle over buttery chili sauce on top. Serve immediately.
Baking potatoes in the oven: Place poked potatoes on a baking tray and wrapped them in foil and bake for 60-70 minutes or until fork tender. Remove from oven and let cool slightly before handling and continue with the same steps as above.