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
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
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
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.