Instructions: Pierce potatoes all over with a skewer, brush with oil and rub with salt. Wrap potatoes individually in foil and place in a hot oven or in coals of BBQ fire for 1 hour until tender.

Cut a deep cross through foil and into potato and squeeze center gently to open out. Top potatoes with combined sour cream, curry and chutney. Sprinkle with sliced spring onions and serve.

Try this at your next BBQ. Can be cooked in an open fire or in the oven.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.