Recipe by The Flying Chef
I haven't made this yet but it sounds delish. This is done on the BBQ but it could be done just as easily in the oven adjusting the cooking times.
Top Review by French Tart
GORGEOUS! Well I am a lover of Raclette so this was a good choice to tag and make! I made these to take to a friend's house on Sunday and all the guests raved about them, so much better than the usual loaded potatoes. I used authentic French Raclette cheese and large bakers (baking spuds) - these were served alongside a Beef Daube for a perfect Autumn meal. NO photos I am sorry to say - I DID take my camera but with all of the crowd, did not manage to take a shot, NEXT time and there will be a next time I can assure you!
Directions See How It's Made
- Wrap potatoes and whole garlic individually in foil. Place in a disposable baking dish.
- Cook in covered BBQ, using indirect heat, following manufacturer's instructions, 30 min's or until garlic is tender, remove garlic from dish.
- Cook potatoes for a further 20-30 min's until tender.
- Cut garlic in half, squeeze out pulp into a small bowl, stir in butter and combine well.
- Partially unwrap potatoes, cut length ways down the centre, being careful not to cut all the way through potato or foil.
- Open out potatoes and cup foil around them.
- Divide butter mixture among the potatoes, top with cheese.
- Place in baking dish and return to the BBQ, cook covered, using indiect heat again, for a further 15-20 min's or until cheese mealts and bubbles.