Pulled pork loaded potato skin ‘nachos’

Name: Pulled pork loaded potato skin ‘nachos’
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 6
Ingredients: 1½ kg red potatoes; Spray sunflower oil, for spritzing; 430 g pack Slow Cooked Pork Shoulder with Smoky Barbecue Sauce; 200 g Essential 30% Reduced Fat Mature British Cheddar, coarsely grated; 100 g Cooks’ Ingredients Jalapeño Peppers, drained; 2 Perfectly Ripe Avocados; 2 limes; Waitrose Vine Ripened Tomato Salsa, to serve; Reduced fat soured cream, to serve; Coriander leaves, to serve

Swap your usual nachos for potato skins and keep the fluffy insides for other recipes such as mash or gnocchi.

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Serves6
CourseAccompaniment
Prepare10 mins
Cook1 hr 25 mins
Total time1 hr 35 mins

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Ingredients

1½kg red potatoes
Spray sunflower oil, for spritzing
430g pack Slow Cooked Pork Shoulder with Smoky Barbecue Sauce
200g Essential 30% Reduced Fat Mature British Cheddar, coarsely grated
100g Cooks’ Ingredients Jalapeño Peppers, drained
2 Perfectly Ripe Avocados
2 limes
Waitrose Vine Ripened Tomato Salsa, to serve
Reduced fat soured cream, to serve
Coriander leaves, to serve

Method

Preheat the oven to 200°C, gas mark 6. Using a fork, prick the potatoes all over. Wrap each potato in foil, then bake for 50 minutes or until tender. Cool for 10 minutes, then discard the foil.
Halve the potatoes lengthways. Scoop out most of the flesh, being careful not to go all the way to the skin (keep the insides for mash or gnocchi). Cut each potato in half again to make quarters. Place on 1 large baking tray. Spray generously with oil and season. Bake for 30 minutes or until golden and crisp. Cook the pork in the oven at the same time, according to pack instructions, then shred.
Put half of the potato skins onto a large ovenproof platter or dish (or leave on their baking tray). Top with half the cheese. Repeat with another layer of the skins, then scatter over the shredded pork in a single layer, followed by the jalapeños and remaining cheese. Cook in the oven for 4-6 minutes, or until the cheese is just melted.
Meanwhile, halve, stone and peel the avocado. Mash the flesh in a bowl with ¾ of the lime juice and a generous amount of seasoning to make a chunky guacamole. Remove the ‘nachos’ from the oven. Serve immediately, topped with the guacamole, salsa, soured cream and coriander leaves, with the remaining lime cut into wedges to squeeze over.

Cook’s tip

Make this recipe vegetarian, by replacing the slow cooked pork with a 330g pack of Waitrose Slow Cooked Red Eye Jackfruit, cooked to the pack instructions.