• Large white potatoes (or sweet potatoes)
  • Olive oil
  • Sea salt
  • Freshly ground black pepper


  • Grated Cheese
  • Bolognese Mince (leftovers)
  • Corn Kernels (optional) (grilled, fresh, frozen)
  • sour cream
  • chopped spring onion (or chives)


  • grated cheese
  • grilled bacon (leftovers)
  • sour cream
  • sweet chilli sauce


  • Corn chips
  • Grated cheese
  • Jalapenos, sliced (Jar or Fresh)
  • Guacamole
  • Salsa (store bought or homemade)


Step 1

Prepare your barbecue for indirect cooking over medium heat (190°C to 230°C). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Step 2
Using a fork, prick the potatoes several times. Lightly coat the potatoes with olive oil, salt and pepper.

Step 3

Roast the whole potatoes over indirect medium heat for an hour, or until there is no resistance when a knife is inserted into the centre. Once cooked, remove from the barbecue to cool slightly.

Step 4

Cut the tops off the potatoes. Using a spoon, scoop out the insides of the potatoes and save the soft insides for another use. Lightly oil and season the inside of the potatoes.

Step 5

Return the potato skins to the barbecue and roast upside down over indirect medium heat, for a further 20 minutes, or until the skins start to crisp up.

Step 6

Remove the skins from the barbecue and fill with your desired fillings. Return the loaded potato skins to the barbecue and roast for 10 to 20 minutes, or until the fillings are warmed and the cheese has melted.

Step 7

Finish your loaded potatoes with your desired toppings and enjoy!

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