Korean Baked Potato with Melted Cheese and Corn

Step 1

Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly under cold water and pat them dry with a kitchen towel. Prick each potato several times with a fork to allow steam to escape during baking.

Step 2

Place the potatoes directly on the oven rack and bake for 15–18 minutes until the skin is crispy and a fork easily pierces the flesh. The potatoes should be cooked through but still hold their shape.

Step 3

Remove the potatoes from the oven and let cool for 1–2 minutes. Carefully slice each potato in half lengthwise using a sharp knife, creating a boat-like cavity.

Step 4

Scoop out a small amount of the hot potato flesh from the center of each half, leaving a thin border intact. Mix the scooped potato with butter, salt, and pepper in a small bowl until creamy.

Step 5

Fill each potato half with the butter mixture, then top evenly with corn kernels, mayonnaise, mozzarella cheese, and Parmesan cheese. Return to the oven at 400°F for 4–5 minutes until the cheese is melted and bubbly.

Step 6

Remove from the oven and let cool for 1–2 minutes before serving. The cheese should be golden and slightly bubbling at the edges—a sign of perfect melting.