Planked Stuffed Potatoes

Cut potatoes in half lengthwise. Scoop pulp into a bowl leaving

a ¼ inch border.

Add butter to pulp and season with salt and pepper; mash gently

with a fork. The potatoes should still have a flakey texture.

Using a wooden spoon, add the goat cheese to pulp and mix until

it is barely combined with the mash.

Fold in the crab, corn and basil.

Spoon the filling into the potatoes and top with parmesan

cheese.

Drizzle each potato with olive oil.

Preheat grill to medium high 375-400°F (190-200°C).

Place the plank on the cooking grate. Cover barbeque and heat

the plank for 4-5 minutes or until smoke begins to form and it

crackles.

Reduce heat to medium low 300°F (150°C).

Arrange potatoes on the plank. Close barbeque lid and cook for

15-20 minutes or until the cheese is nicely browned and crispy.

Keep a spray bottle with water handy for any flare ups.

Remove potatoes from the grill and serve with sour cream and

chives.