- Total time 1 hour & 20 minutes
- Portion size 4 servings
Ingredients
Method
Preheat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner to high heat (about 400°F).
Prick each potato a few times with a fork. Wrap potatoes in foil and place on unlit burner on grill; close lid and cook until tender, about 40 minutes. Unwrap and set aside until cool enough to handle.
Meanwhile, heat oil in small pot over medium-high heat. Add celery and curry powder; cook, stirring, until celery is soft and mixture is fragrant. Remove pot from heat and slowly pour in milk, stirring to combine.
Make a lengthwise slit in each potato; scoop flesh into bowl, leaving 1⁄3-inch-thick shell. Add milk mixture to bowl. Using potato masher, mash flesh and milk mixture with ham, white parts of green onions, butter and salt and pepper until smooth. Spoon into potato shells, packing gently; cover each potato with 2 slices of Brie.
Adjust barbecue heat to medium (about 300°F). Place baked potatoes on a sheet
of foil set over grill; cook until cheese has melted, 5 to 10 minutes. Serve sprinkled with green parts of green onions.
For a vegetarian alternative, replace ham with grated fine herb-flavoured tofu.
Nutritional facts PER SERVING: about
- Fibre 6 g
- Sodium 955 mg
- Protein 30 g
- Calories 760
- Total fat 40 g
- Cholesterol 130 mg
- Saturated fat 23 g
- Total carbohydrate 70 g
