Use your hands and dig in to these crisped-up potato skins filled with all the good stuff. 

Serves
6

Preparation

10min

Cooking

50min

Skill level

Easy
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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

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.

Instructions

  1. Wash potatoes well. With the tines of a fork, prick in several places on all sides of each potato. Wrap potatoes in aluminum foil.  
  2. 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. 
  3. Preheat barbecue to 150ºC (300ºF).
  4. 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. 
  5. Remove the garlic from heat.  Peel a clove and smash with a fork and save until later.
  6. 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. 
  7. 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.
  8. 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.