Ingredients:
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Directions:
Prepare grill.
Scrub potatoes, rinse, and pat dry with paper towels. Cut potatoes crosswise into 1/4-inch thick slices without cutting through potato. Slices MUST stay attached.
Cut 4, 8x8-inch sheets of foil. Place each potato in center of sheet, roll up edges, and crimp to seal.
When coals are covered with gray ash, gently place potatoes directly on hot coals and bake 40 minutes, turning several times during baking.
Add remaining ingredients to butter and stir to blend.
With tongs, transfer potatoes to platter. Open foil wrapping. With pastry brush, brush each potato with butter mixture, coating inside surfaces of each slice. Rewrap loosely and return potatoes to coals. Bake another 10 to 15 minutes or until flesh yields easily when pressed.
With tongs, transfer potatoes to platter, peel back foil and serve. |
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