"A fun way to use up leftover potato skins when making mash (and vice versa). Perfect for a quick & light midweek dinner or serve as part of your party spread when entertaining at home"
Loaded potato skins with pulled pork, crunchy slaw and express tomato salsa
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Prep time 30mins
Cook time 5mins
Serves or Makes: 2
Recipe Card
Crunchy slaw
ingredients
- 1/2 Romaine lettuce (or similar), shredded
- 1 good handful red (pickled*) cabbage, finely shredded
- 1 good handful coriander leaves
- 1 1/2 teaspoons extra virgin olive oil or good quality rapeseed oil
- 1 teaspoon white wine or cider vinegar
- 1/2 teaspoon runny honey
- 1/4 teaspoon sea salt
- 1 pinch black pepper, freshly ground
Method
Step 1
*Note: fresh, unpickled cabbage works perfectly well in this recipe. However, if you do have some pickled stuff at hand, use it! It will add a bit more oomph to the slaw.
Step 2
Put the lettuce, cabbage and coriander leaves into a bowl. Drizzle over the oil, vinegar and honey and season with salt and pepper. Lightly toss the salad with your hands, making sure the dressing and seasoning are evenly distributed.
Express tomato salsa
ingredients
- 1 spring onion, finely sliced
- 1/2 red chilli, finely sliced
- 1 lime, juiced
- 1 pinch sea salt
- 1/2 teaspoon runny honey
- 3 ripe salad tomatoes, cored and finely diced
- 1 tablespoon coriander leaves, finely chopped
Step 1
In a small bowl, combine the spring onion, red chilli, lime juice, sea salt and honey. Leave to pickle for about 10 minutes.
Step 2
Add the diced tomatoes and chopped coriander and mix well.
Potato skins:
ingredients
- 4 large halved baking potatoes, skins only
- 1 teaspoon extra virgin olive oil
- 50 gram extra mature cheddar (or similar), grated
- 150 gram pulled ham hock or pork (pulled beef or shredded chicken works equally well)
- 1 red onion, thinly sliced and pickled in white wine or cider vinegar for 10 mins, to garnish
- 50 gram feta crumbs, to garnish
- hot sauce of your choice, to garnish
Step 1
Turn on the grill function of your oven and line a baking tray with non-stick baking paper. Place the potato skin halves on the tray, drizzle with olive oil and top with the grated cheddar. Grill for about 5 minutes until the cheese has melted and the skins are nice and crispy. Keep an eye on them as some grills are hotter than others.
Step 2
To assemble the dish, place the hot, cheesy potato skins on a large serving platter and top with the pulled meat, crunchy slaw and tomato salsa. Garnish with pickled onions, feta crumbs and your favourite hot sauce.