8 medium potatoes, scrubbed 150g butter, softened 3 tbsp gochujang* ¼ cup parmesan cheese, finely grated 4 garlic cloves, finely chopped
¼ cup finely chopped spring onion (scallions) 1 tsp sea salt 1½ cups grated mozzarella
To make the 'Hasselback' slices in each potato, place a chopstick on either side. Using a knife, make slices that almost reach the bottom.
Cut roughly 3mm (just about 1/8") apart. Place the potatoes in a roasting dish, making sure they fit snugly.
Preheat the oven to 200°C or 400°F. In a bowl, combine the butter, gochujang, parmesan, garlic, spring onion, and sea salt.
Spread part of the butter mixture over the surface of a potato with a butter knife, making sure to get into every cut. Repeat for the remaining potatoes.
Cover the coated potatoes with baking paper before tightly sealing with foil. Roast the potatoes for an hour, or until they are soft.
Remove the wrapping paper and foil. Allow the potatoes to cool until you can handle them, then load them with mozzarella.
Return to the oven and cook for 15 minutes, or until the cheese is melted. Serve when still heated.