Cheesy Grilled Vege Skins with Guacamole
Photography by Josh Griggs.
You can bake the vegetables 1–2 days ahead but take off the excess flesh while they’re still warm. Store the skins in the fridge until ready to grill. They won’t be as crisp as oven-roasted but equally delicious.
Serves: 8
INGREDIENTS
Skins
2 each large agria potatoes and regular kumara
1 large beauregard kumara
olive oil, sea salt
250 grams fresh bocconcini in whey, drained
chilli flakes, smoked paprika
Guacamole
2 ripe avocados
2 cloves garlic, crushed
pinch chilli flakes
2 spring onions, very thinly sliced
2–3 tablespoons lemon juice
METHOD
Preheat the oven to 180°C fan bake.
Scrub the vegetables and dry on kitchen towels. Rub with oil and season with salt. Place on a baking tray and roast until tender when pierced with a skewer. Set aside until just warm.
Cut lengthways into quarters then scoop out ¾ of the flesh, leaving a ½cm layer on the skin. Cut each quarter in half.
Guacamole: Roughly mash the avocado with a fork then mix in the remaining ingredients and season generously with salt and pepper.
To cook: Brush both sides with olive oil and season. Cook on a preheated barbecue until golden and crisp in places. Turn flesh side up, then top with slices of bocconcini. Close the lid of the barbecue (or cover with something like the lid of a wok) and cook until the cheese has melted. Sprinkle with a pinch of chilli flakes and smoked paprika, if desired.
Arrange on a platter with the guacamole and serve hot.
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