Thinly sliced russet potatoes (Hasselback style), drizzled with butter, magically fan out on the grill. Enjoy with a Czech Pilsene beer or Chenn Blanc wine.
Servings and Ingredients
|2 large (10 oz each) russet baking potatoes, scrubbed|
|2 tbsp. Hy-Vee butter, melted|
|½ tsp. kosher salt|
|¼ tsp. Hy-Vee black pepper|
|½ c. Hy-Vee shredded sharp cheddar cheese|
- 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.
320 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 45mg
- Sodium: 590mg
- Total Carbohydrates: 38g
- Protein: 8g
Vitamin A 10%
Vitamin C 30%
Hy-Vee Seasons Summer 2014.