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Loaded Potato Skins
Ingredients
Large white (or sweet) potatoes
Olive Oil
Sea Salt
Freshly ground black pepper
SUGGESTED TOPPING COMBINATIONS
Cheesy Bolognese
Grated cheese
Bolognese mince
Sour cream
Chopped spring onion
Corn kernels (optional)
Bacon and Cheese
Grated cheese
Grilled bacon bits
Sour cream
Sweet chilli sauce
Nacho Cheese
Corn chips
Grated cheese
Salsa
Sour cream
Guacamole
Jalapenos, sliced (jar or fresh)
Method
Prepare your barbecue for indirect cooking over medium heat (190°C to 230°C). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Using a fork, prick the potatoes several times. Lightly coat the potatoes with olive oil, salt and pepper.
Roast the whole potatoes over indirect medium heat for an hour, or until there is no resistance when a knife is inserted into the centre. Once cooked, remove from the barbecue to cool slightly.
Prepare your barbecue for indirect cooking over medium heat (190°C to 230°C). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Cut the tops off the potatoes. Using a spoon, scoop out the insides of the potatoes and save the soft insides for another use. Lightly oil and season the inside of the potatoes.
Return the potato skins to the barbecue and roast upside down over indirect medium heat, for a further 20 minutes, or until the skins start to crisp up.
Remove the skins from the barbecue and fill with your desired fillings. Return the loaded potato skins to the barbecue and roast for 10 to 20 minutes, or until the fillings are warmed and the cheese has melted.
Finish your loaded potatoes with your desired toppings and enjoy!
