Avo Ranch Twice Baked Spuds Food

AVO RANCH TWICE BAKED SPUDS

Steps:

• Heat oven to 350°F or 180°C.
• Prick potatoes with a fork or skewer to let the steam out during cooking, then place on a tray and bake until tender when pierced with a fork or skewer.
• Remove spuds from oven.
• Cut a hole in the top of each spud and scoop out the flesh, leaving enough on the sides to hold them firmly in shape. Place the removed flesh into a bowl, discarding the skin you cut out.
• Mash the flesh with a fork or potato masher until no large pieces remain. Add butter and mix into potatoes.
• Add avocado and ranch dressing to the mashed spud, stirring until all combined.
• Scoop mixture into the shell of each potato, piling up on top to use all the mash.
• Place grated cheese on top of each spud.
• Return spuds to the oven for 5-10 minutes until cheese has melted.

TWICE BAKED OUTDOOR BBQ BABY POTATOES

Steps:

• If you need to par-boil these potatoes first, place them in a large pan of boiling water and cook for about 5 to 8 minutes. Do NOT peel them, but scrub them if necessary and cut any protruding eyes out.
• Drain them well and place them straight on to the BBQ grill/shelf, moving them around all the time with heatproof tongs.
• Or, if they are too small and might fall through the grill, put them in an old frying pan, skillet or cast iron container with a knob of butter, and cook them over the direct heat, again moving them around so they don't over colour in one area.
• I have also placed these potatoes in a double wrapping of tin foil, with a knob of butter and cooked them in the embers of a BBQ - turning them around regularly for about 30 to 45 minutes. (You can also do them this way when you have a wood fire burning in your home during the winter months.).
• Bake them for about 20 to 30 minutes until the skins are well coloured and slightly crispy, and then serve them piping hot with butter and sea salt and black pepper.