Cheesy Gochujang Baked Potatoes

Preheat the oven to 220°C (430°F).

Use a fork to pierce the skin 3-4 times on each potato. Place the potatoes in a large microwave-safe bowl. Cover with cling film and microwave at 1000W for 15 minutes or until the potatoes are tender when pierced with a knife.

In the meantime, heat the oil in a wok or frying pan over high heat. Add the pork and spread it out in the pan. Season with salt. Allow to sear for 3–4 minutes or until a dark golden crust develops. Flip the pork over and break it up with your spatula. Allow to cook for a further 4-5 minutes or until the pork juices have nearly evaporated (taking the time to sear and cook the pork intensifies the flavour).

Now add the garlic and stir-fry for half a minute. Turn the heat down to medium-high, then add the gochujang and soy sauce. Stir-fry until well combined and the pork is cooked through. Turn off the heat. Now toss through the tomato, half of the coriander and half of the chives. Set aside until your potatoes are ready.

Carefully remove the cling film from the potatoes (careful, that steam is hot!). Use tongs to transfer the potatoes to an oven-proof dish. Make a slit in the top of each potato. Stuff the potatoes with spoonfuls of the pork mixture. Top with the mozzarella.

Bake in the oven for 10 minutes or until the cheese is melted and golden. Top with sour cream and the remaining herbs, then serve.

– Gochujang is a Korean fermented chili paste. It can be found in the Asian aisle at most supermarkets or order it online. If you prefer to make a non-spicy version of this dish, you could always use hoisin sauce instead.