Vegetable Skewer with Baked Potato

B16

Portions: 4–6

Type of dish: Main caurse

Cooking time: 2 hrs

Difficulty: Medium

Main ingredient: Vegetables, creme fraiche

<4 days

“This is a personal favourite! Suits well if you finish paddling early one afternoon.” – Helena
Ingredients
4–8 Potatoes for baking
1 pack Barbecue sticksluminum foil
1 Zucchini, in half moons
24 Mushrooms, whole
2 Yellow peppers, in chunky pieces
2 Red onion, in wedges
1 box Cherry tomatoes , whole
1 pack Halloumi cheese , in chunky pieces
1–2 Marinade, ready-made honey
   
Filling  
2 tubs Creme fraiche
1 Avocado, in pieces 
0,5 Red onion, chopped
1 Yellow pepper, chopped
  Mixed herbs
  Salt and pepper
  Splash of tabasco
   
   
Cooking

1. Make a fire and wait until it's only glowing. Wrap potaties in foil, a couple of layers, and put them straight on the bed of embers.

2. Chop veggies and cheese for the sticks and put them in a plastic bag with marinade.

The potaties will take a long time. At least 1–2 hours, so grab a beer, your fishing rod and relax.

3. When the potatoes got about 20 minutes to go, you make the sticks. Just stick all the stuff on their and grill them on the griddle.

4. In the meantime, make your filling for the potatoes. Mix sour cream with veggies and add quite a lot of salt, pepper and herbs. Splash a little tabasco and lemon juice if you got it.

5. Serve your baked potatoes with the filling and barbecue sticks.