Sure, baked potatoes are great just with butter, but this bonanza line-up of toppings elevates the humble spud to glorious new heights.
- 4 whole potatoes or small sweet potatoes, washed
Avocado, feta and dukkah
- 1 tbsp almonds
- 1 tbsp pistachio nuts
- 1 tbsp pine nuts
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tbsp sesame seeds
- ½ tsp sea salt flakes
- pinch cinnamon
- pinch nutmeg
- 100 g (3 ½ oz) feta cheese, crumbled
- 1 avocado, roughly mashed
Smoked trout and horseradish creme
- 200 g (7 oz) creme fraiche
- 2 tsp finely grated horseradish
- 2 tbsp chives, chopped
- 200 g (7 oz) smoked trout, flaked into small chunks
- ¼ red onion, finely chopped
- lemon wedges, to serve
Cheese and spring onion coleslaw
- 75 g (2 ¾ oz/1 cup) red cabbage, finely sliced
- 75 g (2 ¾ oz/1 cup) green cabbage, finely sliced
- 1 carrot, grated
- 1 tbsp white vinegar
- 1 tsp caster (superfine) sugar
- 1 tsp sea salt flakes
- 3 tbsp whole-egg mayonnaise
- 4 spring onions (scallions), finely chopped
- 120 g (4½ oz) aged cheddar cheese, grated
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.
Resting time: 1 hour (for coleslaw)
1. To make the barbecued potatoes, preheat a hooded barbecue grill to medium and grease with oil.
2. Poke a few deep holes in the potatoes with a metal skewer. Wrap each potato in two layers of foil, ensuring they are well covered.
3. Place the potatoes on the grill and cover. Cook for 30 minutes, then turn and cook for another 20–30 minutes longer, until the flesh is tender (test by inserting a metal skewer).
4. Remove the foil from the potato and cook, turning occasionally, for 10 minutes, until browned all over. Serve with any of the toppings.
5. To make the avocado, feta and dukkah, make the dukkah first. Toast the almonds and pistachios in a large frying pan over medium-high heat, stirring, for 5 minutes until just starting to colour and become fragrant. Set aside and add the pine nuts and coriander seeds to the hot pan. Toast and stir for a minute, and then add the cumin and sesame seeds. Continue to toast, stirring, until golden brown.
6. Using a mortar and pestle, pound the nuts, toasted spices, salt, cinnamon and nutmeg until coarsely ground.
7. To serve, split the tops of the baked potatoes and fill with feta and avocado and sprinkle with dukkah.
8. To make the smoked trout and horseradish creme, in a medium-sized bowl, combine the creme fraiche, horseradish and chives. Gently stir in the smoked trout.
9. To serve, split the tops of the sweet potatoes and fill with smoked trout mixture. Add a teaspoon of red onion to the top of each and serve with lemon wedges for squeezing.
10. To make the cheese and spring onion coleslaw, in a medium-sized mixing bowl, combine the cabbage and carrot. Sprinkle with the vinegar, sugar and salt and toss to combine well. Set aside for 1 hour. The cabbage will release liquid, so drain and squeeze out any excess moisture. Place the drained cabbage mixture into a clean mixing bowl along with the mayonnaise and spring onions and stir to combine.
11. To serve, split the tops of the potatoes and fill with cheddar cheese. Place the potatoes back on the grill, close the hood and cook for 4–5 minutes until the cheese has melted. Top with coleslaw to serve.
Recipe from Feed The Man Meat (Smith Street Books).