Serves: 4
Prep time: 15 min
Wait time: 45 min
Vegetarian
For Vegan, leave out the cheese

Although baked potatoes and beans are not typically Korean dish, the kimchi flavor complements the tomato sauce beautifully! A warm comfort food, with the Korean twist we know you love! Are you ever in need of a comforting potato? Well lucky you, because these stay great in the fridge! Comfort potatoes for days on end

Ingredients

• 6 potatoes (~150g each)
• Neutral oil
• Salt
• 1 can of white beans
• 70g tomato puree
• 70g Oh Na Mi Kimchi Sauce
• 1/2 tbs gochugaru
• 6 slices of cheddar cheese

Let’s Oh Na Mi this!

Potatoes

1. Start by washing the potatoes, and drying them with paper towels.
2. Poke some holes through the skin with a fork, all round the potato
3. Rub the potatoes with a generous amount of oil and some salt. The salt helps crisp up the potatoes.
4. Put the potatoes in an airfryer on 200C for 20 min.
5. In the meantime you can make the beans
6. Turn the potatoes after 20 min and put them in for another 20 min

Beans

1. Rinse and wash the beans of their liquid.
2. Put 1/2 tbs of oil in a pot on medium heat.
3. Add in the tomato paste when the oil is hot and cook it for 3 minutes.
4. Add the Oh Na Mi Kimchi Sauce and the beans. Cook until the beans are warm (about 3-4 minutes).
5. Lastly add in the gochugaru.

Assemble the potatoes

1. Cut the potatoes open length wise and mash the inside a little bit.
2. Put half of the cheddar slice per half of a potato, add the beans and airyfry them until the cheese has melted. This takes 3-4 minutes.

Troubleshooting & tips

• Can I use a normal oven as well? - Yes! They will need a little longer, depending on your oven. Try 25 min, turn, another 25 min.