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21. STUFFED POTATO WITH SWEET CORN &
CAPSICUM
INGREDIENTS
4 medium sized potatoes
1cup grated cheese (Mozzarella and tasty mixed is ideal)
½ cup capsicum, finely chopped 1 tin sweet corn kernels
1 tsp chili flakes
2 tsp dried oregano
Salt to taste
Olive oil
Preheat your Hark gas smoker to MED: 135-160°C (275-320°F).
Wash the potatoes and boil them gently till ¾ cooked. Remove from the pot and cool.
Cut the potatoes in half and carefully scoop out the centre without breaking the skin to make small
“boats”. Save the scooped out potato in a bowl
Finely chop the capsicum, sweet corn kernels, oregano and chili flakes and mix into the scooped-
out potato. Season with some salt and gently stir to mix the seasoning well.
To the oil, add some salt and with a pastry brush, paint the salt-oil mixture to the skin of the potato
boats.
Spoon the potato mixture into each boat and top with a sprinkle of grated cheese and ground
black pepper.
COOKING
Place the stuffed potatoes in the smoker at 150°C and bake for a further 20-25 minutes until the
cheese turns golden.
22. SMOKED PORTABELLO MUSHROOMS
INGREDIENTS
Portabello mushrooms
2 tblsp Worcestershire sauce
2 tblsp butter, melted
Salt and pepper
Preheat the gas smoker to LOW: 105-135°C (220-275°F) and use a light flavoured wood like
beech or apple.
Clean the mushrooms, remove the stem and scrape out the black gills with a spoon.
Combine the Worcestershire sauce with the melted butter.
Coat the mushrooms with the butter mixture and season with salt and pepper.
COOKING
Place inside the smoker and smoke for approximately 45 minutes.
