CRISPY POTATO SKINS

Preheat the stove to 200 0C/400 0F. Prick the potatoes with a fork and bake for 1 hour, or until tender. Alternatively, cook in a microwave on high for 12-15 minutes. Cut the potatoes in half and scoop out the flesh, leaving about 5 mm/1/4 inch potato flesh lining the skin.

Preheat the barbecue. Brush the insides of the potato with the melted butter.

Place the skins, cut-side down, over medium-hot coals and cook for 10-15 minutes. Turn the potato peels over and barbecue for a further 5 minutes, or until they are crispy. Take care that they do not burn. Season the potato skins with salt and pepper to taste and serve while they are still warm.

If wished, the skins can be filled with a variety of toppings.
Barbecue the potato skins as above for 10 minutes, then turn cut-side up and sprinkle with the spring onion, cheese and salami. Barbecue for a further 5 minutes, or until the cheese begins to melt. Serve immediately.

SERVES 4-6

8 small baking potatoes, scrubbed
50 g/1 3/4 oz butter, melted
salt and pepper
optional topping
6 spring onions, sliced
50 g/1 3/4 oz Gruyere cheese,
grated
50 g/1 3/4 oz salami, cut into thin strips