Baked potatoes with two-chesse topping
Prep Time
Cooking Mode
45 mL (3 tablespoons) tablespoon finement chopped black olives
30 mL (2 tablespoons) tablespoon finement chopped fresh basil
1 garlic clove
60 mL (¼ cup) cup finement chopped dried tomatoes
30 mL (2 tablespoons) tablespoon white wine
75 mL (⅓ cup) cup grated Fin Renard Gouda cheese
100 g (1 container) oz Les Caprines goat cheese, drained
4 unpeeled potatoes, washed, dried and lightly oiled
45 mL (3 tablespoons) tablespoon finement chopped black olives
30 mL (2 tablespoons) tablespoon finement chopped fresh basil
1 garlic clove
60 mL (¼ cup) cup finement chopped dried tomatoes
30 mL (2 tablespoons) tablespoon white wine
75 mL (⅓ cup) cup grated Fin Renard Gouda cheese
100 g (1 container) oz Les Caprines goat cheese, drained
4 unpeeled potatoes, washed, dried and lightly oiled
Directions
1Preheat barbecue to medium-low heat.
2Prick potatoes in several places with a fork. Place on barbecue grill and cover with lid. Cook for 35 to 40 minutes, or until potatoes are soft and lightly blackened. Turn over several times during cooking.
3In a small ovenproof dish, combine goat cheese, Gouda, wine, dried tomatoes, olives, basil and garlic. Place on the top rack of the barbecue 5 minutes before the potatoes are done. Cook until cheese is melted and the mixture is blended and bubbling.
4Make an X-shaped slit in the top of each potato. Peel back corners slightly and pour hot garnish over opening.
5: Serve the cheese topping with toasted pita bread as an appetizer.
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