Take a break from usual baked potatoes-and keep the oven cool in the meantime-by cooking these spectacular "spuds" on the grill. Since there's no need to boil the potatoes ahead of time, this tasty, no-fuss favorite is sure to become a timeless classic in your recipe collection. Courtesy of Simple and Delicious Magazine.

Ingredients

4 serv.

small red potato↗1 lb
green onion, chopped↗1⁄4 cup
vegetable oil↗2 teaspoons
parmesan cheese, grated (I add alot more, so to taste)↗1 tablespoon
dried oregano↗1 teaspoon
garlic salt (I add about 1 teaspoon, to taste)1⁄2 teaspoon
pepper (I add about 1/2 teaspoon, so to taste)1⁄4 teaspoon

Step-by-step instructions

1
Cut potatoes into 1/2-in. cubes; place in a large bowl. Add onions and oil; toss to coat. Spoon into the center of a large piece of heavy-duty foil (about 18 inches x 12 in.) that has been sprayed with pam or use non-stick foil.
2
Combine the Parmesan cheese, oregano, garlic salt and pepper; sprinkle over potato mixture. Fold foil into a pouch and seal tightly.
3
Grill, uncovered, over medium-hot heat for 20-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

Source: food.com

Original recipe ↗

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