Loaded Spuds

A few weekends ago I was enjoying the arvo in the backyard with the kids, and admittedly I lost track of time. We came inside late and then the mad panic of trying to pull together some dinner ensued. Basically all the fresh produce I had left in the fridge was a few potatoes, a Kaleslaw mix I had pre cut the weekend prior (dry mix is good for a week or two ;),  a tomato and an avocado. It was then that I flashed back to those old uni days up the coast, and my really fond memories of (skipping class) and heading to the plaza for lunch. This trip always resulted in me grabbing a jacket potato with coleslaw and cheese. I decided to recreate my old fave, and put my own spin on things.


You guys went NUTS on my Insta stories about this simple yet delicious meal, and I’m so sorry it has taken me a few weeks to add it here. I have no doubt this will fast become a quick and easy go to recipe in your house, as the beauty is – you can easily add and substitute ingredients to suit your own tastes! I would LOVE to see your creations. Send em in! Enjoy xx

Loaded Spuds

1 large or 2 small potatoes per person – washed/scrubbed

1 teaspoon Garlic Paste

1 tablespoon butter

2 teaspoons of chopped fresh chives


My Fave Topping Combo:

Chopped Pineapple

Diced Tomato

Chopped Shallots

Kaleslaw (kale, red cabbage & carrot + mayo)


Avocado – mashed



Pierce potatoes several times with a fork, microwave for 3-5 minutes or until soft. (You may also wrap in foil and bake, however this process takes longer – I tend to do that with my sweet potatoes though!)

Once cooked – cut 2 cross sections in the potato and using the back of a fork, ‘smash’ down the quarters – to make the potato a bit flatter in order to load.

Combine garlic, butter and chives & then spread generously over freshly smashed potato flesh – allowing to soak in.

Begin loading the potato. I do it in this order;
shallots, cheese, tomato, pineapple, kaleslaw, avocado

I love the shallots warming up to release that beautiful flavour they have, and like the cheese semi melted. I tend to leave the Pineapple, kaleslaw and avocado toward the top as it allows them to not get heated up – they obviously taste better room temperature/cold.

Author: Bec Crombie

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