Even though I know this weather won’t last, the glorious sun this week reminded me of BBQ’s and summer, so I thought the side dish I’m most often asked for when we’re firing up the hot plate. Miss17 requests these at her birthday dinners and they’e one of the first things I ever cooked for Tracey from The Backyard Barbecue Cookbook.
You will need:
Potatoes, medium size, 10
Chicken stock, powdered, 3 teaspoons
Milk, warmed, 2 tablespoons
Mint, fresh, 1/2 cup, finely chopped
Shallots, 2, finely chopped
Lemon juice, 1/4 cup
Cheese, 1/2 cup, grated
Curry powder, 1 teaspoon
Cook potatoes in their jackets. I use the microwave (prick them with fork, high for 12 minutes +/-). Allow them to cool a bit, because you’ll be handling them. Cut them in half and scoop most the insides into a bowl. To bowl, add butter, lemon juice, chicken stock powder and milk. Mix until smooth then add mint and shallots.
Combine cheese and curry powder separately and set aside.
Place the skins onto a baking tray and start filling them up with the potato mix. Try really hard not to eat the potato mix as you do this because you’ll run out it. I usually toss a few of the dodgy looking skins – ones that have torn. There’s always a couple.
Top each of the potato halves with curried cheese then cook in oven in moderate heat until cheese has melted.
Mint Potatoes make a really nice side at a BBQ or buffet lunch. I’d like to think they’d make nice leftovers, but we’ve never had any left over, so I can’t say for sure.
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