Loaded Potato Skins

Loaded Potato Skins
Potato with avocado, cheese and sweet chilli sauce - you can't go wrong.

Serves 4

2kg potatoes

60g butter

1 tsp dried chilli flakes

2 leftover sticky beer pork ribs

2 cups grated cheese

3 shallots, sliced

2 tomatoes, diced

1 large avocado, diced

2 tbsp chopped coriander

Sour cream and sweet chilli sauce, to serve

Preheat oven to 180˚C. Place potatoes on a large baking tray and bake for 50 to 60 minutes or until tender. Cut potatoes in half, scoop out centres, leaving a ½cm shell, cut in half again. Centres can be reserved for another use. Place potatoes on 2 baking trays, in a single layer.

Increase heat to 220˚C. Melt butter and add chilli flakes, brushing generously. Cook potatoes, skin-side down, for 15 to 20 minutes or until golden.

Remove meat from bones and shred. Top with pulled pork and cheese, and cook for a further 10 minutes or until golden and bubbly.

Sprinkle over shallot, tomato, avocado and coriander. Serve hot with a dollop of sour cream, drizzle of chilli sauce and a beer on the side.

Pair it with our Spice-rubbed Pork Ribs and Sticky Beer Ribs with Cheesy Smashed Potato and Slaw for the ultimate Father’s Day menu.

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