Loaded Potato Skins Recipe

These potato skins with avocado and sour cream are a great at anytime, but dad will love it when they turn up on his Father's Day Feast table!

Turn the second and fourth flame to medium, close the hood and let your bbq heat up.

We’ll be using heat zones to slow cook these bbq pork ribs. You’ll find in-depth instructions on cooking with heat zones here!

Makes 12

Ingredients:

6 medium potatoes, washed & scrubbed

Olive oil

Coarse salt & pepper

3 tbsp good quality tomato sauce

1 cup grated cheese

¼ bunch chives, sliced

1 large avocado

Juice 1 lemon

¾ cup sour cream

1 chilli, thinly sliced

Micro herbs, to garnish

Place potatoes in a large pot of cold water with a tsp salt and bring to a boil. Cook for 15 mins, or until a skewer goes in easily, and drain and dry the potatoes.

Slice each potato in half then use a spoon to scoop the flesh out of the potato, leaving the skin and a layer of potato behind, and place in a bowl.

Add tomato sauce, chives, salt and pepper, and a ½ cup cheese to the potato and combine.

Rub potato skins with olive oil, season with salt and pepper and place on a metal tray.

Divide potato mix between the potatoes and top with remaining cheese.

Place the tray in the middle of the two flames on your BBQ, close the hood and BBQ for about 20 mins or until the cheese is melted and golden.

Meanwhile, mash the avocado with salt, pepper and a squeeze of lemon juice.

Remove the potato skins from the BBQ and place on a serving platter.

Top them with sour  cream, avocado, chilli and micro herbs.