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.