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.