Baked potatoes with two-chesse topping
Baked potatoes with two-chesse topping

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 45 mL (3 tablespoons) finely chopped black olives
  2. 30 mL (2 tablespoons) finely chopped fresh basil
  3. 1 garlic clove
  4. 60 mL (1/4 cup) finely chopped dried tomatoes
  5. 30 mL (2 tablespoons) white wine
  6. 75 mL (1/3 cup) grated Fin Renard Gouda cheese
  7. 100 g (1 container) Les Caprines goat cheese, drained
  8. 4 unpeeled potatoes, washed, dried and lightly oiled

Directions

  1. Preheat barbecue to medium-low heat.
  2. Prick 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.
  3. In 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.
  4. Make an X-shaped slit in the top of each potato. Peel back corners slightly and pour hot garnish over opening.

Variation: Serve the cheese topping with toasted pita bread as an appetizer.

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