- Serves 6
- 2 each of red, yellow, and orange peppers -
- 1 large red onion, chopped
- 4 cloves garlic, peeled
- 3 tbsp olive oil
- 1 tsp crushed chilli flakes
- Sea salt flakes and ground pepper
- 250ml passata sauce
- 16-20 Aviko 1/4 potato skins
- 80g grated mozzarella cheese (use vegetarian cheese for veggie option)
- To serve: soured cream, chopped chives or coriander
Firecracker Peppers Loaded Potato Skins
Ingredients
Method
1. Heat the oven to 220oC, Fan 200oC, Gas 7.
2. Cut the peppers into 3cm chunks and place in a large roasting tin. Add onion, garlic, olive oil, chilli, and a good pinch of salt and pepper, then toss together until everything is coated in oil.
3. Roast for 20 minutes or until lightly charred around the edges.
4. Remove the garlic cloves, place on a board and work to a puree with the blade of a knife.
5. Stir into the passata then return to the oven for a further 10 minutes. Adjust the season to taste.
To serve: cook potato quarters according to instructions - allow 4-5 per person - and portion into heatproof dishes. Top with a portion of firecracker peppers, then scatter 20g grated mozzarella over each.
Reheat in the oven until piping hot and the cheese has melted. Sprinkle with coriander or chives and serve with a side of soured cream.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
