Recipe 1:
Grilled Potato Skins with Provolone, Bacon and Sour
Cream YIELD: 8 Servings
INGREDIENTS
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
DIRECTIONS
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
potatoes.
6. Preheat BBQ to medium high heat 375°F (190°C). Oil grill to
prevent sticking. Place potato skins cheese side up on the
grill.
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
desired.
Recipe 2:
Avocado Corn Relish
INGREDIENTS:
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
DIRECTIONS:
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
pepper.