• 500g potatoes
  • 1 tablespoon olive oil
  • ½ small red onion, finely chopped
  • 50g California walnuts, roughly chopped
  • 2 sprigs of thyme, leaves only
  • 50g mature Cheddar, grated
  • Chopped chives to serve


  1. Place a potato between the handles of 2 wooden spoons and cut down to the handles, 0.5cm apart, repeat with the remaining potatoes. Cook in boiling water for 12-15 minutes until just tender and drain well.
  2. Place the potatoes, cut side up, on a large sheet of foil in a single layer, season and drizzle with oil. Sprinkle over the onion, walnuts, thyme and cheese. Wrap the foil up to seal, creating a tent effect. Place on a BBQ or griddle pan for 10-15 minutes until the cheese has melted.
  3. Sprinkle with chives to serve.