Barbecue Recipes

POTATO SKINS WITH CAJUN DIP

As an alternative to deep-frying, grilling potato skins crisps them up in no time and gives them a wonderful charbroiled flavor. This spicy dip makes the perfect partner.

INGREDIENTS
4 large baking potatoes
olive oil for brushing
1 cup plain yogurt
2 garlic cloves, crushed
2 teaspoons tomato paste
1 teaspoon green chili paste or
1 small green chili, chopped
1/2 teaspoon celery salt
salt and freshly ground black pepper

SERVES 4

1. Bake or microwave the potatoes until tender. Cut them in half and scoop out the flesh, leaving a thin layer of flesh on the skins. The scooped-out potato can be reserved in the refrigerator or freezer for another meal.

2. Cut each potato shell in half again and lightly brush the skins with olive oil, Cook on a medium-hot grill for 4—5 minutes, or until crisp.

3. To make the dip, mix together the remaining ingredients in a bowl. Serve the potato skins with the Cajun dip on the side.