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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Start these spuds on the grill ahead of your main event so everything will be ready together. Recipe and photo from Pillsbury 1997 Shown with Grilled Pork Chops with Rosemary-Garlic Butter Grilled Pork Chops With Rosemary Garlic Butter Ingredients:
4 medium baking potatoes |
1/4 c butter, softened |
2 medium mild onions, cut into 8 to 10 thin slices |
salt |
pepper |
paprika |
Directions:
1. Heat grill to medium high
2. Cut four 12 inch square pieces of heavy duty foil
3. Make 4 or 5 horizonatal cuts in each potato, being carefil not to cut through bottom (place a utensil beside potato to make this easier)
4. Insert a piece of butter and slice of onion into each slit in potatoes
5. Sprinkle with salt, pepper and paprika
6. Place each on the foil pieces; wrap securely, allowing room for expansion of steam and using a double fold seam.
7. Grill, seam side up for 50 to 60 minutes or until tender, turning ocassionally
8. Open packets carefully to allow steam to escape
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