Time: 1 hour.
Complexity: easily
Servings: 4

The best way to cook baked potatoes is on an outdoor grill, not in the oven. They turn out just as tender with the added bonus of a charcoal flavor. Both charcoal and gas grills are suitable. Since the potatoes are baked over direct heat, it's important to use heavy-duty aluminum foil (or, if you're not careful, double-layer regular foil). Wrap each potato individually, and you'll have the most flavorful and delicious potatoes. Serve them with butter, sour cream, and green onions.

Ingredients:

• 4 medium Russet Burbank potatoes
• 2 tbsp. l. olive oil
• Salted butter, for serving
• Sour cream, for serving
• Chopped chives, for serving
• Special equipment: gas or charcoal grill

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, chives, sour cream

We recommend

Preparation:

Step 1
• Preheat the grill to medium heat. Using a small knife, pierce each potato 4-6 times. Rub with olive oil, then generously season with salt and pepper.
Step 2
• Wrap each potato in a 12- to 12-inch piece of heavy-duty foil and place on the grill. If using a charcoal grill, place the coals on top of the potatoes. Bake, covered, until a knife easily pierces each potato, 50-60 minutes.
Step 3
• Remove from the grill and let cool for 5 minutes, then unwrap. Serve the potatoes with butter, sour cream, and chives.

Votes: 1