As a Korean, I’ve always believed kimchi makes everything taste better, and these air fryer baked potatoes are solid proof. This dish takes the classic British-style jacket potato and gives it a flavorful Korean twist with tangy, spicy kimchi baked beans. The potatoes come out perfectly crisp on the outside and soft on the inside, while the savory, buttery kimchi bean topping makes it rich, hearty, and totally satisfying. It’s a comforting, no-fuss meal you can throw together in under an hour, and it’s guaranteed to impress anyone who tries it.
What I love most about this recipe is how effortlessly it blends two comfort foods from different cultures. The baked potato is simple, humble, and nostalgic, something that feels like home anywhere in the world. But when you pair it with kimchi and baked beans, it transforms into something bold and unexpected. The heat from the kimchi, the sweetness of the beans, and the creamy cheese all melt together into one cozy bite. It’s the kind of meal that makes you pause between mouthfuls and go, “Wow, this actually works.”
Wash and dry the potatoes thoroughly. Prick them all over with a fork, then rub with olive oil and sprinkle with sea salt.
Place the potatoes in the air fryer and cook at 190°C (375°F) for 40 minutes, flipping halfway through, until the skins are crisp and the insides are soft and fluffy.
While the potatoes cook, heat butter in a small skillet over medium heat. Add the chopped kimchi and stir-fry for 1–2 minutes until fragrant. Stir in the baked beans and cook for another minute until heated through and well combined.
Once the potatoes are done, slice them in half lengthwise. Gently mash the insides with a fork to loosen them up and create space for the toppings.
Sprinkle the shredded cheese over the potatoes and microwave for about 1 minute, or until melted and gooey.
Spoon the warm kimchi baked beans over the cheesy potatoes. Finish with extra cheese (optional), a dollop of sour cream, and a sprinkle of green onion. Serve hot and enjoy!