Potato skins with fried pork

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 16

For your next house party, make this appetizer of roast pork on crispy potato skins. Leftover roast pork loin is perfect, and even a small batch of cutlets will feed a crowd.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 Russet Burbank potatoes
Topping: mayonnaise mixed with mustard and hot sauce, sliced deep-fried natural pork cutlets, sliced tomatoes and diced red onion

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

How to Make Classic Potato Skins:

Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut the potatoes into quarters lengthwise and scoop out the flesh, leaving 1/4-inch-thick skins.
Brush both sides of the skins with melted butter, season with salt and pepper. Bake, skin side up, at 450°F (230°C) until crispy, about 15 minutes. Add the topping.