All you need:
2 large (10 oz each) russet baking potatoes, scrubbed
2 tbsp Hy-Vee butter, melted
1/2 tsp kosher salt
1/4 tsp Hy-Vee black pepper
1/2 c. Hy-Vee shredded sharp cheddar cheese
All you do:
Cut off a thin slice of each potato lengthwise to create an even base for potato to rest on. Carefully cut vertical slits in each potato approximately every 1/8-inch about three-fourths of the way deep through each potato. Microwave potatoes on HIGH for 5 minutes, flipping potatoes halfway through.
Drizzle butter over each potato. Sprinkle with salt and pepper.
Prepare grill for indirect cooking to high heat. Place potatoes over cool side of grill; cover and cook until soft in the center and crisp around the edges, about 30 to 40 minutes. Remove from grill and top with shredded cheese.
Nutrition information per serving:
Dietary Fiber: 4g
Saturated Fat: 10g
Trans fats: 0g
Daily nutritional values:
10% vitamin A
30% vitamin C