Spicy Grilled Potato Skins
Spicy Grilled Potato Skins
6 (4-to-6 ounce) baking potatoes (113g –170g)
1 tablespoon vegetable cooking oil (15ml)
1 garlic bulb
olive oil
sprig of fresh thyme
pepper
(1 tablespoon roasted garlic (15ml))
1 cup shredded mozzarella (250ml)
¾ cup bottled salsa (180ml)
1 cup dairy sour cream (250ml)
¼ cup chives cut into 1 inch (16cm) pieces to garnish (60ml)
1 tablespoon finely chopped jalapeno (15ml)
Wash potatoes well. With the tines of a fork, prick potatoes in several places on all sides of each potato. Wrap potatoes in aluminum foil.
Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil.
Preheat BBQ to 300ºF/150ºC
Place garlic in top rack of bbq. Cook for approximately 15-25 minutes or until tender.
Place potatoes on grill and cook for 40 minutes or until tender.
Remove the garlic from heat. Peel a clove and smash with a fork and save until later.
Remove potatoes from grill. Unwrap from foil and slice them in half. Scoop the flesh out of the potatoes leaving approximately ½ inch (1.27cm) of the flesh around the sides. Allow to cool. Brush with oil and season with salt and pepper.
Place the cooled potato skins on a well oiled preheated medium high grill for 8 minutes flesh side down or until golden and crispy. Remove.
Lay the potato skins out in a row and drop a dollop of bottled salsa in each, followed by sour cream and then chopped jalapeno and roasted garlic. Add grated cheddar and top with chopped chives.
Yield: Serves 6
6 (4-to-6 ounce) baking potatoes (113g –170g)
1 tablespoon vegetable cooking oil (15ml)
1 garlic bulb
olive oil
sprig of fresh thyme
pepper
(1 tablespoon roasted garlic (15ml))
1 cup shredded mozzarella (250ml)
¾ cup bottled salsa (180ml)
1 cup dairy sour cream (250ml)
¼ cup chives cut into 1 inch (16cm) pieces to garnish (60ml)
1 tablespoon finely chopped jalapeno (15ml)
Wash potatoes well. With the tines of a fork, prick potatoes in several places on all sides of each potato. Wrap potatoes in aluminum foil.
Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil.
Preheat BBQ to 300ºF/150ºC
Place garlic in top rack of bbq. Cook for approximately 15-25 minutes or until tender.
Place potatoes on grill and cook for 40 minutes or until tender.
Remove the garlic from heat. Peel a clove and smash with a fork and save until later.
Remove potatoes from grill. Unwrap from foil and slice them in half. Scoop the flesh out of the potatoes leaving approximately ½ inch (1.27cm) of the flesh around the sides. Allow to cool. Brush with oil and season with salt and pepper.
Place the cooled potato skins on a well oiled preheated medium high grill for 8 minutes flesh side down or until golden and crispy. Remove.
Lay the potato skins out in a row and drop a dollop of bottled salsa in each, followed by sour cream and then chopped jalapeno and roasted garlic. Add grated cheddar and top with chopped chives.
Yield: Serves 6
Comments