Recipe 1:

Grilled Potato Skins with Provolone, Bacon and Sour

Cream YIELD: 8 Servings


o 4 x Large russet potatoes washed, skin on

o 2 tbsp olive oil

o 2 cups mixed grated cheese provolone and cheddar

o 1 cup cooked crispy bacon drained and crumbled

o 1/2 cup chopped scallions

o 1/2 cup sour cream

o Salt and pepper to taste


1. Preheat BBQ to 325°F (162°C) medium low. Leave two burners on

and one burner off. Oil the grill to prevent sticking.

2. Rub potatoes with 1 tablespoon (15ml) of the olive oil and

prick all over with a fork. Place potatoes over indirect heat for

40-50 minutes or until the potatoes are fully cooked.

3. Remove from the grill and cool.

4. Using a sharp serrated knife slice the potato in half

lengthwise. Using a spoon, scoop out the insides leaving a ½ inch

boarder of potato on the skin.

5. Season with salt and pepper to taste and drizzle with oil

paying close attention to the rim of the potato (the ½ inch

border). Sprinkle the cheese and bacon equally among the


6. Preheat BBQ to medium high heat 375°F (190°C). Oil grill to

prevent sticking. Place potato skins cheese side up on the


7. Close the lid, and allow potatoes to cook for 7-8 minutes or

until the cheese is bubbling and the skin is crispy.

8. Remove from BBQ. Top with scallions, sour cream and salsa if


Recipe 2:

Avocado Corn Relish


o 2 peeled and pitted ripe avocados coarsely mashed

o 2 tbsp finely chopped red onion

o 2 tbsp finely sliced green onion

o 1 cup roasted corn kernels or canned

o 1/4 cup roughly chopped fresh cilantro leaves

o Juice of 1 large lime

o 1/2 tsp ground cumin

o 1/2 tsp chili powder

o Salt and pepper to taste


1. To prepare the salsa, mix the mashed avocados, onion, green

onion, corn, cilantro, lime juice, cumin, and chili powder together

in a medium sized bowl and season to taste with salt and