3 Loaded Baked Potatoes | RICARDO

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