serves
6
prep
10 minutes
cook
50 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 6 baking potatoes (about 750-900 g total)
- 3 tsp (15 ml)1 vegetable cooking oil
- 1 garlic bulb
- olive oil
- sprig of fresh thyme
- ¾ cup (180 ml) bottled salsa
- 1 cup (250 ml) sour cream
- 3 tsp finely chopped jalapeno
- 1 cup shredded mozzarella or cheddar
- ¼ cup chives, cut into long pieces, to garnish
- chopped tomato, finely chopped onion and herbs, to garnish, optional
Instructions
- Wash potatoes well. With the tines of a fork, prick 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. Drizzle with olive oil and season with pepper. Top with fresh thyme and wrap in foil.
- Preheat barbecue to 150ºC (300ºF).
- Place potatoes on grill and cook for 40 minutes or until tender. Meanwhile, place garlic in top rack of barbecue. Cook for approximately 15-25 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, flesh side down, on a well-oiled preheated medium-high grill and cook for 8 minutes, 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 a little roasted garlic. Add grated cheese, and other toppings if using, and top with chopped chives.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.