Loaded Mexican Potato Skins
This recipe is what James calls 'gutsy' food. Pancetta, cheese, corn, chilli and potato...what's not to like?!
Ingredients
- 4 large baking potatoes
- 100g pancetta lardons
- 2 corn on the cob, corn removed
- 2 red chillies, chopped
- 200g grated cheddar cheese
- 110g bunch of coriander, chopped
To serve:
- Guacamole
- Salsa
- Sour cream
- BBQ Sauce
Method
Bake the potatoes for an hour and a half at 180 degrees. Once cooked, cut them in half and scoop out the soft centres. Pop the skins into a baking tray.
Fry the pancetta until it is crispy before adding the corn and charring. Mix this into the soft potato and load the mixture back into the skins. Top with the cheese and bake for five minutes.
To make the sauce, heat the ketchup, maple syrup, soy, sugar and chilli in a pan over a medium heat until the sugar has dissolved.
Pop the potatoes onto a platter, drizzle over the sauce and serve with guacamole, sour cream and salsa. Sprinkle over coriander and chilli to complete the dish.
Ingredients
- 4 large baking potatoes
- 100g pancetta lardons
- 2 corn on the cob, corn removed
- 2 red chillies, chopped
- 200g grated cheddar cheese
- 110g bunch of coriander, chopped
To serve:
- Guacamole
- Salsa
- Sour cream
- BBQ Sauce
Method
Bake the potatoes for an hour and a half at 180 degrees. Once cooked, cut them in half and scoop out the soft centres. Pop the skins into a baking tray.
Fry the pancetta until it is crispy before adding the corn and charring. Mix this into the soft potato and load the mixture back into the skins. Top with the cheese and bake for five minutes.
To make the sauce, heat the ketchup, maple syrup, soy, sugar and chilli in a pan over a medium heat until the sugar has dissolved.
Pop the potatoes onto a platter, drizzle over the sauce and serve with guacamole, sour cream and salsa. Sprinkle over coriander and chilli to complete the dish.
