BBQ Potato Twists with Cheese, Corn, Sour Cream and Jalapeños

_INGREDIENTS:

• 4 medium golden potatoes
• 2 Tbsp olive oil
• ½ tsp paprika
• Salt and pepper, to taste
• ¼ cup grated cheese
• 4 Tbsp sour cream
• 1 corn on the cob
• 1 Tbsp chopped jalapeños
• 1 Tbsp chopped fresh basil or coriander

_{INSTRUCTIONS:}

1. Wash the potatoes and push a skewer straight through the centre of each one.
2. Place on a cutting board and carefully cut down to the skewer, rotating the potato as you cut to create a spiral.
3. Preheat the BBQ to medium heat.
4. Place the corn on the BBQ and cook, turning regularly, until tender and lightly charred. Remove and set aside.
5. In a small bowl, mix the olive oil and paprika. Brush the potato spirals with the mixture and season with salt and pepper.
6. Cook the potatoes on the BBQ over medium–low heat for 30–35 minutes, turning occasionally and gently opening the spiral so the inside cooks evenly.
7. Once cooked through, sprinkle cheese over each potato and allow it to melt.
8. Remove the corn kernels from the cob using a knife.
9. Top each potato with sour cream, corn kernels and chopped jalapeños.
10. Finish with fresh basil or coriander and serve.