- 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 large skillet over medium-high heat. Sauté mushrooms, shallots and garlic, stirring frequently, until mushrooms and shallots are tender and no liquid remains, about 5 minutes. Add wine; cook for 2 minutes. Set aside.
Make a lengthwise slit in each potato; scoop flesh into bowl, leaving 1⁄3-inch-thick shell. Using potato masher, mash flesh with milk and butter until smooth. Stir in mushroom mixture. Season with salt and pepper. Spoon into potato shells, packing gently; cover each potato with a slice of cheese.
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 garnished with a few rosemary sprigs.
Nutritional facts PER SERVING: about
- Fibre 6 g
- Sodium 325 mg
- Protein 18 g
- Calories 555
- Total fat 22 g
- Cholesterol 55 mg
- Saturated fat 12 g
- Total carbohydrate 76 g
