These Loaded Potato Skins are sure to please a crowd. Baked potatoes are brushed with butter and chilli flakes and baked until golden. The crispy potato skins are the filled with pulled pork and cheese and cooked again. Sprinkle with sliced shallot, diced tomato, avocado and coriander. Serve Loaded Potato Skins hot with a dollop of sour cream, drizzle of chilli sauce.
Loaded Potato Skins Recipe
Serves 4
Ingredients:
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
Method:
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 10Â 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.
