3 Loaded Baked Potatoes
3 Loaded Baked Potatoes
Ingredients
- 12 medium russet potatoes, scrubbed clean
- 3 tbsp (45 ml) olive oil
- 1 cup (85 g) red cabbage, thinly sliced on a mandoline
- 4 tsp (20 ml) lime juice
- 1 tsp curry powder
- 1 tsp (5 ml) honey
- 1 very ripe avocado
- 1 cup (65 g) pita chips, crushed
- 2 tbsp dukkah spice mix, ground
- 1 small green or yellow zucchini, cut into thin ribbons on a mandoline
- 3 oz (85 g) feta cheese
- 1 tbsp (15 ml) basil pesto
- 2 tsp (10 ml) olive oil
- ¾ cup (105 g) cherry tomatoes, halved
- 3 tbsp mint leaves, finely chopped
- ½ cup (125 ml) sour cream
- 3 tbsp dill, coarsely chopped
- ½ tsp Espelette pepper
- 3 oz (85 g) thin slices smoked salmon
- 1 Lebanese cucumber, cut into thin rounds
- 1 small green apple, cored and cut into small dice
- 1 lemon, cut into 8 wedges
- 3 tbsp dried cranberries, chopped
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- Using a fork, poke the potatoes all over. Place on the baking sheet. Coat with the oil. Season with salt. Bake for 50 minutes or until the skin is golden and the potatoes are tender, turning them over halfway through. Let sit for 5 minutes.
- Using a knife, make a long incision down the centre of each potato without going all the way through to the other side. Press on either side of the incision to pop out the flesh slightly.
- Place the potatoes on a board or serving dish and let each guest assemble their own baked potato. The three prepared toppings should be enough for 12 potatoes.
3 Loaded Baked Potatoes