All posts tagged K.O. Ketchup

K.O. Spike Your Twice Baked Potato Recipe

Recipe by Erin Eastland
Photos by Amy Sheridan

Sure, baked potatoes are great. Put them next to some steak and green beans and you’ve pretty much got the most typical American dinner in all of our history. Twice baked potatoes, though, now that’s a big improvement. You bake em, mash em, and bake em again? Genius. But wait the excitement doesn’t need to stop there…

Introducing K.O. Ketchup infused, twice baked potatoes! Feel free to pepper them with anything that you prefer (sour cream, cheese, bacon bits), but we promise you that the KO is a flavor addition that will not go unnoticed.

KO Twice Baked Potatoes

Prep Time 10 minutes

Cook Time 1 hour, 15 minutes

Total Time 1 hour, 30 minutes

Serves 5


  • 5 medium russet potatoes, washed and dried
  • 1/2 cup of salt, plus more for seasoning
  • 1/4 cup K.O. Ketchup
  • 1 - 1 1/4 cup buttermilk
  • 2 Tbsp butter
  • 2 Tbsp thinly sliced scallions
  • 1 medium heirloom tomato, small diced
  • 2 oz sharp cheddar, grated


Preheat oven to 375 degrees F.

  1. Use a paring knife to lightly pierce each potato all over.
  2. On a small baking sheet spread ½ cup of salt all around and set the potatoes on top.
  3. Bake for about 45-55 minutes or until the potatoes are soft and a knife is easily inserted into the center.
  4. Let cool until you can safely handle them but make sure they are still hot.

  1. Hold a clean dry dish towel in your hand and use it to handle the hot potato.
  2. Slit the top longways, but don’t go fully end to end or it will be too big of an opening.
  3. Pinch the ends to open the slit and carefully scoop out the potato into a bowl.
  4. Leave a ½ inch wall of potato around the skin so that it has some stability.
  5. Heat the buttermilk slightly.
  6. Once the potatoes are all scooped out, add one cup of the buttermilk, butter, KO, salt and pepper and mash with a potato masher or whisk.
  7. Adjust the seasoning and add more buttermilk if necessary.
  8. Use a spoon to fill each potato skin, be sure to use all the filling.
  9. Evenly distribute the grated cheese on top and bake another 10-15 min until the potato is hot and the cheese is lightly browned.

  1. Top with the diced tomato and scallions.


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K.O. Ketchup Breakfast Biscuit Sandwich Recipe with Fried Eggs

Recipe by Jun Tan
Photos by Amy Sheridan

Everyone loves a good fried egg breakfast sandwich. But if you’re tired of slapping it with together with some dry toast, floppy english muffins or rigid bagels, then we suggest you try it with these Homemade K.O. Ketchup Biscuits. They’re light, fluffy and add a kick of flavor to the part of the sandwich that’s usually just for holding all of the good stuff together.

Feel free to add avocado, bacon, tomato or spinach if you like.

K.O. Ketchup Breakfast Biscuit Sandwich Recipe with Fried Eggs

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Serves 8-10 people


  • 3 cups all-purpose flour
  • 4 tsp. baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup K.O. Ketchup
  • 1/4 cup buttermilk
  • 1 egg, beaten for egg wash (optional)


Pre-heat oven to 400 degrees F.

  1. In a food processor, combine flour, baking powder, baking soda, salt and pulse two times.
  2. Add cold butter and pulse about ten times until it resembles pea size crumbs.

  1. Pour in K.O. and buttermilk; mix until it forms a dough. Do not over mix.
  2. Transfer dough to lightly floured work surface and roll it out roughly into a rectangle about 1 inch thick.
  3. Cut the dough into 12 pieces and place them on a parchment lined sheet pan.
  4. Bake for about 10 to 12 minutes or until light golden brown on the edges and puffed.

Served hot or warm with ham and eggs or make sandwiches!!!

**If you don’t have a food processor, you can easily make this recipe by hand: Rub cold butter into your flour mixture or use a pastry cutter then mix in the K.O. Ketchup and buttermilk.


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