Stuff, Roll, and Wrap. The possibilities and creations are endless with these methods of preparing a dish. Whether one wraps, stuffs, and rolls as a method to add more flavor, or for convenience, or simply for aesthetics. The big treat is almost always is in the stuffing, the center of the wrap or the roll.
Today I’m using the method of stuffing, and I’m stuffing the humble potato. When I think potatoes, I think of this spicy Korean (of course) spicy pork and potato soup or gamjatang. The soup has a soothing pork-based broth that is complemented by the peppery flavor of perilla or kkaenip and the potato adds a little more heft to this hearty soup. This soup is the inspiration for my Meaty Stuffed Potatoes for Sunday Supper!
Korean-style Meaty Stuffed Potatoes #SundaySupper
Ingredients
- 2 Russet potatoes
- Cooking oil
- 1/2 pound ground pork
- 1 teaspoon minced ginger
- 2 cloves garlic minced
- 1 Tablespoon kochujang Korean spicy red pepper paste
- 2 Tablespoons dwaenjang Korean soybean paste
- 1/4 cup thinly sliced kkaenip a.k.a. perilla about 5 large leaves
- 1 teaspoon kochugaru red pepper powder
- 1 Tablespoon sesame seeds
- 2 teaspoons sesame oil
- About 1/2 cup Sour cream
- 2 leaves kkaenip finely chopped
- 2-3 stalks scallions thinly sliced
Instructions
- Preheat the oven to 400 degrees F. Scrub the potatoes clean. With a fork, pierce the potatoes several times. Once the oven is ready, bake the potatoes on a baking sheet for 1 hour. Alternatively, you can "bake" the potatoes in a microwave oven for 10 minutes on high.
- Prepare the pork while the potatoes are baking. Heat a medium-sized non-stick skillet over medium-high heat. Add 1 tablespoon of cooking oil. Add the ground pork, breaking it apart with a large spoon as it cooks. Once it starts to brown, add the ginger, garlic, kochujang, dwaenjang, kochugaru, and kkaenip. Stir until the pork is completely coated. Take off the heat and set aside.
- When the potatoes are done, set aside until cooled enough to handle. Note: do not turn off the oven quite yet. Cut the potatoes in half lengthwise. With a spoon, carefully scoop out the potatoes and add to the pork mixture. No need to scoop out everything; leave enough potato so that the halved potato maintains its shape. Stir the potatoes with pork mixture, add the sesame oil, and sesame seeds until thoroughly combined.
- Scoop approximately 1/4 of the mixture into each of the potato halves. If you need to reheat, place the stuffed potato halves onto a baking sheet and place in the preheated oven. Bake for about 10-15 minutes until heated through.
- Remove the potatoes from the oven. To serve, top the potatoes with a dollop of sour cream, a few fingerfuls of scallions and chopped kkaenip.
Get ready to stuff, roll, and wrap with this amazing line up!
Starters and Snacks
- Easy Apple Dumplings by Hezzi-D’s Books and Cooks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor’s Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane’s Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Onigiri by Brunch With Joy
- Stuffed Pierogie Shells by Seduction in The Kitchen
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian
Entrees and Mains
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu’s Menu
- Eggplant Rollatini by MealDiva
- Chicken Cordon Blue by The Foodie Army Wife
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Shrimp Tempura Rolls by Small Wallet, Big Appetite
- Lemon and Herbed Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por – Persian Stuffed Eggplant by Culinary Adventures with Camilla
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Rolled Greek Meatloaf by Kudos Kitchen By Renee
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Bee-Bim Bop Sushi Rolls by NinjaBaking.com
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
- Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
- Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
- Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue’s Nutrition Buzz
All things Sweet
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma’s Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida’s Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots
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