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To make the ‘hasselback’ cuts into each potato, place a chopstick on either side of the potato. Use a knife to create slices that almost reach the bottom (use the chopsticks to help you from cutting all the way through). Make cuts about 3mm (just under ⅛”) apart. Place the potatoes into a roasting dish where they fit in nice and tight.
Preheat the oven to 200°C/400°F. In a bowl, mix together the butter, gochujang, parmesan, garlic, spring onion and sea salt until combined.
Using a butter knife, spread some of the butter mix over the top of a potato, trying to get into each of the cuts. Repeat with remaining potatoes. Cover the coated potatoes with a layer of baking paper, before covering and tightly sealing with foil. Roast for 1 hour or until the potatoes are tender.
Remove the paper and foil. Allow the potatoes to cool until you’re able to handle them, then stuff the sliced potatoes with the mozzarella. Return to the oven and roast for 15 minutes or until the cheese has melted. Serve warm.