Bulgogi Stuffed Baked Potatoes

I'm currently on-call for Neurology and it's pretty quiet right now, so I'm taking a little bit of time to write a post before I hit the sack (look at this dedication :P). Actually, I think another patient is coming in... so I guess I'm not going to sleep :'(

I'll have to be quick! This is a super duper easy recipe. Mostly, because it doesn't take much to dress up potatoes. Just some butter and you're good to go. Here, I just added bulgogi, kimchi and cheese!

I'm kinda obsessed with that 3 combo ingredient, because they just go so well together. I made a pizza out of them not too long ago as well! The bulgogi lends some sweetness, the kimchi cuts the greasy cheesiness and then topped off with some cooling sour-cream. It's an even quicker meal if you microwave your spuds. Got to go now! I have so many thanksgiving recipes lined up, but I just wish I had time to post them!!!

Bulgogi Stuffed Baked Potatoes

makes 4 servings

1/2 pound marinated bulgogi
1/2 yellow onion, thinly sliced into half moons
4 large russet potatoes
4 pats of salted butter
1-2 cup cheddar jack, shredded
Toppings: sour cream, chopped kimchi, roasted sesame seeds, chopped green onions
salt & pepper

1. Preheat oven to 350F. Scrub potatoes and poke holes all over it with a fork. Bake for 1.5 hrs
2. Saute thinly sliced onions until semi translucent. Add marinated bulgogi and saute until fully cooked
3. Once potatoes are able to be pierced easily, carefully split them and add a pat of salted butter
4. Set broiler on high. Add cooked bulgogi and onion in between and cover generously with cheese
5. Once cheese is melted, throw on all kinds of toppings.