18 December 2012,01:46 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Scrub the potatoes and prick them with a fork. Bake in a preheated oven at 200°C / 400°F / Gas Mark 6 for about 1 hour, until just tender.
  • To make the Mexican Sweet corn Relish, put half the sweet corn into a bowl.
  • Put the remainder into a blender or food processor for 10-15 seconds or chop and mash roughly by hand.
  • Add the pureed sweet corn to the sweet corn kernels with the (bell) pepper, cucumber and chili powder. Season to taste.
  • To make the Blue Cheese. Celery & Chive filling, mix the cream cheese and fromage frais together until smooth.
  • Add the blue cheese, celery and chives. Season with pepper and celery salt.
  • To make the Mushrooms in Spicy Tomato Sauce, melt the butter or margarine in a small frying pan (skillet).
  • Add the mushrooms and cook gently for 3-4 minutes.
  • Remove from the heat and stir in the yogurt, tomato puree (paste) and curry powder. Season to taste.
  • Wrap the cooked potatoes in foil and keep warm at the edge of the barbecue.
  • Serve the fillings sprinkled with paprika or chili powder or herbs.


  • 4 large or 8 medium baking potatoes

Mexican Sweetcorn Relish

  • 250 gram can of sweet corn drained 
  • ½ red (bell) pepper, cored, deseeded and chopped finely
  • 2 inch piece cucumber, chopped finely 
  • ½ teaspoon chili powder
  • Salt and pepper

Blue Cheese, Celery & Chive Filling

  • 125 gram cream cheese 
  • 125 gram natural fromage frais 
  • 125 gram Danish blue cheeses cut into cubes
  • 1 celery stick, chopped finely
  • 2 teaspoon snipped fresh chives
  • Celery salt and pepper

Mushrooms in Spicy Tomato Sauce 

  • 30 gram butter or margarine
  • 250 gram button mushrooms 
  • 150 gram natural yogurt
  • 1 tablespoon tomato punk (paste)
  • 2 teaspoon mild curry powder
  • Salt and pepper
  • Paprika or chili powder, or chopped fresh herbs, to garnish

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