Grilled Potatoes

by Michelle Henning
(Westland, MI)

Everyone I make these for love them. Great for cookouts and camping trips.


1 Large potato per person
Butter (Country Crock works great)
Lawry's seasoning
Salt (optional)
Sour Cream (optional)


Tear off foil pieces big enough to wrap each potato in.

Place the potato in the center of the foil and cut 3/4 of the way through the potato lengthwise.
Fill the center of the potato with 4 tablespoons of butter or if you are using a regular tablespoon (not a measuring spoon) use 2 large heaping scoops.

Next take the Lawry's seasoning and pour a generous amount (roughly 2 Tablespoons) in the center of each potato on top of the butter.
Pull the foil up along the sides bringing the pieces together and folding to seal the potato in the foil. Next twist the sides of the foil and fold up towards the top of the potato (you are sealing the potato the best you can so the butter doesn't leak out when it melts.)

Place on top rack of the grill and cook until tender (about 45 mins. depending on the size of the potato.)

Carefully open the foil so you do not burn yourself on the steam and so you do not spill the melted butter mixture inside.

Place the potato on plate and drizzle the melted butter mix onto the potato. Add more butter, salt, and or sour cream to taste.


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