Loaded Potato Skins

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins

These are not only a delicious comfort food, they are also a great excuse to use up any leftovers or bits and pieces from your fridge or pantry. This recipe is completely adaptable. Imagine all the barbecued meats you could load up a potato with!

 Large white potatoes (or sweet potatoes)
 Olive oil
 Sea salt
 Freshly ground black pepper
SUGGESTED TOPPING COMBINATIONS CHEESY BOLOGNESE
 Grated Cheese
 Grated CheeseGRATED CHEESE Bolognese Mince (leftovers)
 Corn Kernels (optional) (grilled, fresh, frozen)
 sour cream
 chopped spring onion (or chives)
BACON AND CHEESE
 grated cheese
 grilled bacon (leftovers)
 sour cream
 sweet chilli sauce
NACHO CHEESE
 Corn chips
 Grated cheese
 Jalapenos, sliced (Jar or Fresh)
 Guacamole
 Salsa (store bought or homemade)
1

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.

2

Using a fork, prick the potatoes several times. Lightly coat the potatoes with olive oil, salt and pepper.

3

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.

4

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.

5

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.

6

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.

7

Finish your loaded potatoes with your desired toppings and enjoy!

Ingredients

 Large white potatoes (or sweet potatoes)
 Olive oil
 Sea salt
 Freshly ground black pepper
SUGGESTED TOPPING COMBINATIONS CHEESY BOLOGNESE
 Grated Cheese
 Grated CheeseGRATED CHEESE Bolognese Mince (leftovers)
 Corn Kernels (optional) (grilled, fresh, frozen)
 sour cream
 chopped spring onion (or chives)
BACON AND CHEESE
 grated cheese
 grilled bacon (leftovers)
 sour cream
 sweet chilli sauce
NACHO CHEESE
 Corn chips
 Grated cheese
 Jalapenos, sliced (Jar or Fresh)
 Guacamole
 Salsa (store bought or homemade)

Directions

1

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.

2

Using a fork, prick the potatoes several times. Lightly coat the potatoes with olive oil, salt and pepper.

3

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.

4

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.

5

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.

6

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.

7

Finish your loaded potatoes with your desired toppings and enjoy!

Loaded Potato Skins
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