Matt Dunigan Grilled Potato Skins with Corn Relish -CCC

Boy was hubby pleased that I joined in the Cooking Club Challenge for June.

Link to CCC..

Since I was already planning to barbeque some spareribs, why not throw some potato and corn on the grill at the same time and participate?

I am trying to watch calories so I left off the bacon, and I didn’t have the avocado but substituted roasted red pepper in the relish ( hence my photo recipe name change without avocado in the title).

I grilled the corn for the relish which added more smokey flavor. I oven broiled the potatoes a bit at the very end because I got some barbeque sauce on them from the spareribs and they did not brown as I would have liked. The barbeque sauce was good on them.

This is a grill recipe I know we will enjoy for years to come. It went great with the grilled spareribs and I got to use some fresh garden cilantro and the last of my frozen garden corn from last summer.
All I can add is yum!

Matt Dunigan Grilled Potato Skins with Avocado Corn Relish

  • 4 x Large russet potatoes washed, skin on
  • 2 tbsp olive oil
  • 2 cups mixed grated cheese provolone and cheddar
  • 1 cup cooked crispy bacon drained and crumbled
  • 1/2 cup chopped scallions
  • 1/2 cup sour cream
  • Salt and pepper to taste
    Preheat BBQ to 325°F (162°C) medium low. Leave two burners on and one burner off. Oil the grill to prevent sticking.
    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.
    Remove from the grill and cool.
    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.
    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.
    Preheat BBQ to medium high heat 375°F (190°C). Oil grill to prevent sticking. Place potato skins cheese side up on the grill.
    Close the lid, and allow potatoes to cook for 7-8 minutes or until the cheese is bubbling and the skin is crispy.
    Remove from BBQ. Top with scallions, sour cream and salsa if desired.
    Recipe 2:
    Avocado Corn Relish

  • 2 peeled and pitted ripe avocados coarsely mashed
  • 2 tbsp finely chopped red onion
  • 2 tbsp finely sliced green onion
  • 1 cup roasted corn kernels or canned
  • 1/4 cup roughly chopped fresh cilantro leaves
  • Juice of 1 large lime
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 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 pepper.


    7 Comments (+add yours?)

    1. Susan from Food Blogga
      Jun 06, 2008 @ 08:41:57

      I literally just made a corn and avocado salsa last night for dinner–husband had it on steak tacos, I had it on fish tacos. Yours looks so colorfully delicious. I think I’ll be making it again over the weekend!


    2. Sue (coffeepot)
      Jun 06, 2008 @ 10:42:51

      I didn’t have the avocado but this one turned out good too.


    3. shwankie
      Jun 06, 2008 @ 13:31:33

      This looks fantastic. I need to wear a bib when I read your page.


    4. JMom
      Jun 06, 2008 @ 14:25:05

      Oh that sound positively delicious! I’m going to have to make some salsa.

      I haven’t heard of the Cooking Club Challenge event before. I’ll have to check it out so I can join in next time. 🙂


    5. JMom
      Jun 06, 2008 @ 14:27:24

      oh yeay, it’s not too late. I still might be able to join in the challenge then 🙂


    6. Sue (coffeepot)
      Jun 06, 2008 @ 18:30:54

      shwankie HA!

      JMom the CCC always runs for the entire month. You really don’t even have to blog about it but they give away prizes each least so far they have been.


    7. Natashya
      Jun 25, 2008 @ 09:43:05

      I guess this makes you an honourary Canadian. Welcome! Your pictures are so vibrant and colourful.
      I will eat your bacon and avacado for you.


    Leave a Reply

    Fill in your details below or click an icon to log in: Logo

    You are commenting using your account. Log Out /  Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )


    Connecting to %s

    My Flickr Photos

    %d bloggers like this: