Spicy Grilled Potato Skins

6 (4-to-6 ounce) baking potatoes (113g –170g)

1 tablespoon vegetable cooking oil (15ml)

1 garlic bulb

olive oil

sprig of fresh thyme

pepper

1 tablespoon roasted garlic (15ml))

1 cup shredded mozzarella (250ml)

¾ cup bottled salsa (180ml)

1 cup dairy sour cream (250ml)

¼ cup chives cut into 1 inch (16cm) pieces to garnish (60ml)

1 tablespoon finely chopped jalapeno (15ml)

Wash potatoes well. With the tines of a fork, prick potatoes in several places on all sides of each potato. Wrap potatoes in aluminum foil.

Remove top of garlic exposing just the top.  Prick top with tines of a fork and drizzle with olive oil and pepper.  Top with fresh thyme and wrap in foil.

Preheat BBQ to 300ºF/150ºC

Place garlic in top rack of bbq.  Cook for approximately 15-25 minutes or until tender.

Place potatoes on grill and cook for 40 minutes or until tender.

Remove the garlic from heat.  Peel a clove and smash with a fork and save until later.

Remove potatoes from grill.  Unwrap from foil and slice them in half. Scoop the flesh out of the potatoes leaving approximately ½ inch (1.27cm) of the flesh around the sides.  Allow to cool.  Brush with oil and season with salt and pepper.

Place the cooled potato skins on a well oiled preheated medium high grill for 8 minutes flesh side down or until golden and crispy.  Remove.

Lay the potato skins out in a row and drop a dollop of bottled salsa in each, followed by sour cream and then chopped jalapeno and roasted garlic.  Add grated cheddar and top with chopped chives.

Yield: Serves 6