BBQ Spuds in their Sunday Best

This one is pretty simple, take 1 spud per person at the dinner table and slice off 1 side, so that when you cook the spud it sits flat and doesn't roll about like a jerk.

Then cut slits across the surface of the spud leaving about half a centimeter attached at the base.

Then wrap the spud in foil, leaving the top open so you can chuck in a wedge of butter, some garlic and pancetta to taste, fold up the top of the foil and place in the BBQ.

I cooked them for 1.5 hours at 170 degrees celsius.

Very good! You could put some cheese on them for the last 10 minutes for an extra treat!

Xox

Ps... A spud is a potato and 'Sunday best' means keep the skin on!!