Grilled Onion-Stuffed Potatoes

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Raine

Executive Chef
Joined
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Grilled Onion-Stuffed Potatoes

4 large baking potatoes
1 medium sweet onion
1 teaspoon seasoned salt
Freshly ground black pepper
2 tablespoons butter, melted
1 1/2 cups sliced fresh mushrooms
4 slices bacon, cooked crisp
Parmesan cheese
Sour cream, optional


Preparation Instructions:

1. Scrub potatoes well. Slit at 1/4 inch intervals, but do not cut all the
way through.

2. Thinly slice the onion crosswise and insert a slice of onion in each
slit.

3. Sprinkle with seasoned salt and pepper. Sprinkle melted butter into each slit.

4. Cut 4 squares of foil. Place one stuffed potato on top of each square. Top potatoes with fresh mushrooms.

5. Fold foil into a packet, enclosing the vegetables.

6. Grill over hot, direct heat for 55 to 60 minutes. Or, bake at 400 degrees for 55 to 60 minutes.

7. To serve, open packet. Top each potato with cooked, crumbled bacon, Parmesan cheese and sour cream, if desired.

Tips: Foil wrapped vegetables cook the most evenly in a covered grill. If you use an open grill, turn packet frequently to cook evenly. It may require 25% more time to cook. You may prepare the potatoes ahead several hours in advance of grilling, but refrigerate them.

Good served with: Charcoal grilled steaks, ribs, chops or chicken.
 

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