Start off with cooking the potatoes. Double wrap each potato in foil so they do not burn. Place on a Weber Grilling Basket, add to the indirect area of the BBQ (Oven area). Cook for 40minutes or until soft.

Whilst the potatoes are cooking, start making the toppings. Pour a can of five beans to a saucepan. Add in 2 tablespoons of chipotle paste and mix well. Put this saucepan onto the direct heat of the BBQ and leave for 10 minutes or until pipping hot.

Next up is the sweetcorn. Lightly drizzle olive oil over the cobettes ensuring they are fully covered. Pop the sweetcorn onto the direct area of the BBQ. This will also cook for around 10minutes. You need the sweetcorn to be nicely charred.

Lastly you need to add the Bockwurst to BBQ, place these on the indirect heat so they do not burn. Leave to char nicely for around 5 minutes

Meanwhile, make the sour cream and chive topping. Simply add 2 tablespoons of sour cream to a bowl. Squeeze in your lime juice. Chop a handful of chives and sprinkle these on top. Mix together.

Everything should now be cooked. Remove from the BBQ. Unwrap the potatoes (these will be very hot) carve a criss cross in the middle. Add the Bockwurst to the potato. A spoonful of BBQ beans and grated cheese. Carve the charred sweetcorn and add on top. Finish with a dollop of sour cream and chive with a nice sprinkle of crispy onions on top. Ready to serve and enjoy!