Spicy Grilled Potato Skins by Robert Rainford

Taken from Astroview March 2010

• 6 baking potatoes
• 1 tbsp vegetable cooking oil
• 1 tbsp roasted garlic
• 1 cup shredded mozzarella
• 3/4 cup bottled salsa
• 1 cup sour cream
• 1/4 cup chives to garnish
• 1 tbsp finely chopped jalapeno

For roasted garlic:

• 1 head of garlic
• olive oil
• pepper
• sprig of fresh thyme

Method:

1. Wash potatoes and prick with fork. Then wrap potatoes in aluminum foil
2. Preheat BBQ to 300’F (150’C) and cook until tender
3. Remove potatoes from the grill, slice them in half and scoop the flesh out of the potatoes, leaving approximately 1/2” of the flesh around the sides. Allow to cool
4. Brush the skin with oil and season with salt and pepper. Then place on a well-oiled preheated medium high grill for 8 mins until golden and crispy
5. Remove from heat and drop a dollop of salsa in each, followed by sour cream, chopped jalapeno and roasted garlic
6. Add grated cheddar and top with chopped chives