I grew up in England from the age of 3 to 17 yrs old and one of my favourite foods was a jacket potato ( baked potato) topped with baked beans and cheese. Oh my goodness was it sooo good and quick to make. Well I knew I had to make my own version of it so I used a sweet potato, wrapped it in foil and cooked it on the bbq. Be prepared it does take quite a while to cook on the BBQ like any other potato, but well worth the wait , especially with the topping this recipe calls for. You can eat this potato alone or as a side with your main course; we ate it as a side with our grass fed steak. Enjoy!
Serves: 2 people Cook time: 1 hour Preparation time: 30 min
2 large sweet potatoes
4 pieces of cooked bacon, pieces
2 tbsp of fresh chives
6 white mushrooms, sliced
1 onion, shaved using a mandolin
Ranch dressing
1 egg
1 tsp white vinegar
1tsp lemon
1 tsp of honey
3/4 cup of light tasting olive oil
1 tbsp of fresh chives, chopped
1 fresh dill, chopped
1 garlic clove, crushed
1/2 tsp lemon juice
Start your BBQ on high. Clean the sweet potato with water and a scrubbing brush. Poke a few holes with a fork into each of the potatoes and wrap them both individually in foil. Place on the BBQ for about an hour but keep check on them half way. To make the dressing you need to make the mayonnaise first. In your food processor add the egg, vinegar, lemon and honey. Process on low until well combined. Keep the processor going and add the oil in slowly, in a very slow stream until its gone. stop the processor when the mixture looks like mayonnaise. Add the chives, garlic, dill and lemon and process again for a minute until all the ingredients are combined. Place in a jar or bottle and place in the fridge until ready to use. While the potatoes are cooking on the BBQ, saute the mushrooms and onions until caramelized (soft and brown). Cooke your bacon during this time as well. When the potatoes are done be very careful because the foil will be extremely hot so use your oven mitts. Open the foil and slice the middle of the potatoes open. Add the mushrooms and onions to the slit in the potato. Top them with the ranch dressing, pouring evenly over each one. Add the chives and bacon pieces. Top with extra dressing if you'd like. Serve as a side or main dish. Enjoy
Serves: 2 people Cook time: 1 hour Preparation time: 30 min
2 large sweet potatoes
4 pieces of cooked bacon, pieces
2 tbsp of fresh chives
6 white mushrooms, sliced
1 onion, shaved using a mandolin
Ranch dressing
1 egg
1 tsp white vinegar
1tsp lemon
1 tsp of honey
3/4 cup of light tasting olive oil
1 tbsp of fresh chives, chopped
1 fresh dill, chopped
1 garlic clove, crushed
1/2 tsp lemon juice
Start your BBQ on high. Clean the sweet potato with water and a scrubbing brush. Poke a few holes with a fork into each of the potatoes and wrap them both individually in foil. Place on the BBQ for about an hour but keep check on them half way. To make the dressing you need to make the mayonnaise first. In your food processor add the egg, vinegar, lemon and honey. Process on low until well combined. Keep the processor going and add the oil in slowly, in a very slow stream until its gone. stop the processor when the mixture looks like mayonnaise. Add the chives, garlic, dill and lemon and process again for a minute until all the ingredients are combined. Place in a jar or bottle and place in the fridge until ready to use. While the potatoes are cooking on the BBQ, saute the mushrooms and onions until caramelized (soft and brown). Cooke your bacon during this time as well. When the potatoes are done be very careful because the foil will be extremely hot so use your oven mitts. Open the foil and slice the middle of the potatoes open. Add the mushrooms and onions to the slit in the potato. Top them with the ranch dressing, pouring evenly over each one. Add the chives and bacon pieces. Top with extra dressing if you'd like. Serve as a side or main dish. Enjoy