- Preheat barbecue to medium-low heat.
- Prick potatoes in several places with a fork. Place on barbecue grill and cover with lid. Cook for 35 to 40 minutes, or until potatoes are soft and lightly blackened. Turn over several times during cooking.
- In a small ovenproof dish, combine goat cheese, Gouda, wine, dried tomatoes, olives, basil and garlic. Place on the top rack of the barbecue 5 minutes before the potatoes are done. Cook until cheese is melted and the mixture is blended and bubbling.
- Make an X-shaped slit in the top of each potato. Peel back corners slightly and pour hot garnish over opening.
: Serve the cheese topping with toasted pita bread as an appetizer.