BBQ Stuffed Potatoes

Ingredients:

The Potatoes

4 potatoes, preferably firm cooking, medium size
1/4 teaspoon salt (no iodine)

Potato Stuffing

2 tablespoons butter
2 tablespoons milk, lukewarm, you may take a bit more if you feel so
3 tablespoons onion, finely chopped
1 teaspoon curry powder
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon salt (no iodine)

Stuffed Potato - Herbs

Optional, in as far as you have available, you could add the following herbs to the potato stuffing, prefereably fresh:

2 tablespoons Chives, finely chopped
1 tablespoon Rosemary, finely chopped
1 tablespoon Tarragon, finely chopped
1 tablespoon Mint, finely chopped
1 Chile Pepper, red or green, finely chopped


Stuffed Potato - Capping

4 slices cheese, prefereably lighly matured Edam, chopped
1 teaspoon curry powder
3 tablespoons olive oil, prefereably the yellow cooking type

Method:

1. Brush the potatoes clean under cold running water and cut in two over the flat side. Cook 10 minutes with some salt, drain and let cool down. Carve a cavity in each half potato using a spoon. Set potato halves aside.

2. Put the potato carvings into a bowl and add the butter. Squash, and add milk while stirring until you have a smooth mix. Add onion, curry powder and herbs (optional) and bring stuffing to your taste with salt and pepper. Stir in some more milk if you feel the mix is too dry.

3. Stir the curry powder through the chopped cheese.

4. Spread the potato stuffing over the potato halves, flatten the top, and sprinkle with cheese.
Sprinkle one teaspoon of olive oil over each potato half.