Tonight was a quick dinner to throw together. Tuesdays nights are busy nights in our house so anything easy I can get on the table is a plus.
I was throwing some chicken with bbq sauce on the grill, and I wanted some baked potatoes, but wanted something a little different from the same old thing. During the winter months we normally bake potatoes in the oven, but once the nice weather hits I really prefer a baked potato that comes off the grill. They just taste so much better.
I washed up some red potatoes, and then sliced them in about 1/4″ slices down the potato, cutting only about 3/4 of the way through the potato. You don’t want to cut through the potato completely or it will be hard to keep it together when baking.
Then I tucked a pat of butter and some sliced onion into the slices, sprinkled with some salt, pepper and paprika, rolled them up in some aluminum foil and tossed them on the back of the grill to bake them up.
They came out perfect. Tender and soft, and the onion just melted into the butter. These were a hit in our house and super easy to fix up.
Baked Potatoes with Butter and Onion:
- 5 Medium Red Potatoes, scrubbed clean with the skin on
- 1 Medium to Large Onion, sliced
- 5 Pats of Butter
- Salt, Pepper and Paprika to taste
Turn on the grill to high and bring temperature up to about 400 degrees.
Scrub the potatoes and dry well. Slice each potato 3/4 of the way through the potato in 1/4″ slices.
Gently fan open each potato and stick a pat of butter in the center slit, and then fill in 2 or 3 slits with some sliced onion. Sprinkle each potato with the desired amount of salt, pepper and paprika.
Fold up tightly in aluminum foil (shiny side on the inside) and place on the back of the grill. We have a 3 burner grill, so I normally heat up the first and second burners and leave the third burner in the back off. I place the potatoes in a single line across the back burner that is off, close the lid, and turn the grill down to low.
Cook for 20 to 25 minutes and then turn the potatoes over. Close grill and allow to continue cooking for another 20 to 25 minutes, or until potatoes are tender.
Serve with additional butter, some chopped fresh parsley or sour cream.