Winter Barbecue – Stuffed Potatoes

For the stuffed winter grilled potatoes, prepare the grill for indirect heat. Rinse the potatoes with cold water and rub dry. Cut in half lengthwise and hollow out with a knife or baller – the remaining “potato skin” should be about 1 cm thick. Brush the inside of the hollowed out potatoes with olive oil, place on the preheated grill and grill at 200 °C with the lid closed until lightly browned.

Meanwhile, peel and dice the celery. Cook remaining potato pieces with the celery until soft, strain and blend until creamy. Finely grate cheese and fold into puree with sour cream, cream and soup. Season to taste with salt, pepper and nutmeg.

Fill the grilled potato halves with the puree and grill briefly.

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