BAKED POTATOES ON THE GRILL WITH ONION
The onions and butter just melt into the potatoes, leaving a great, tender, moist, and flavorful potato.
Provided by DebbyJean
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Slice potatoes carefully through a long side, almost to the bottom but not through, to create even, fan-like cuts.
- Pull slices apart gently and sprinkle potatoes with salt and pepper. Place onion and butter slices between potato slices. Wrap each potato in heavy-duty aluminum foil and seal well.
- Bake on the preheated grill until soft, turning occasionally, about 1 hour. Remove from grill and let sit 10 minutes before unwrapping.
Nutrition Facts : Calories 533 calories, Carbohydrate 75.1 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 10 g, Protein 8.9 g, SaturatedFat 14.7 g, Sodium 228.9 mg, Sugar 7.7 g
QUICK AND EASY GRILLED POTATOES
These are like a baked potato, but better! This recipe is so simple and makes a delicious side dish, a 'baked' potato that is soft in the middle and perfectly grilled on the outside. We dip ours in sour cream and green onions!
Provided by stylistmama
Categories Side Dish Potato Side Dish Recipes
Time 27m
Yield 4
Number Of Ingredients 3
Steps:
- Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power.
- Preheat a grill for medium heat.
- Brush the potato tops with olive oil, and season with salt and pepper to taste.
- Cook on prepared grill for 15 to 20 minutes, turning once.
Nutrition Facts : Calories 202.8 calories, Carbohydrate 32.2 g, Fat 6.9 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 11.1 mg, Sugar 1.4 g
GRILLED ONIONS AND POTATOES
My family loves these tasty potatoes. There are never leftovers. Once the potatoes are all tucked in their foil packets, they can wait overnight to be grilled the next day. Great for camping. Check foil packets at 15 and 30 minutes to ensure they are not burning. May require a few more minutes to ensure all is cooked through.
Provided by Allyson
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely.
- Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch.
- Cook on the preheated grill until potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 649.5 calories, Carbohydrate 54.9 g, Cholesterol 24.5 mg, Fat 45.5 g, Fiber 7 g, Protein 8.6 g, SaturatedFat 7.5 g, Sodium 561.2 mg, Sugar 4.4 g
GRILLED POTATO FANS WITH ONIONS
Looking for the ultimate grilled potato? These seasoned potato "fans" are filled with tender onions, roasted garlic cloves and savory Parmesan cheese. -Sharon Crabtree, Graham, Washington
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Prepare grill for indirect heat. With a sharp knife, cut each potato into 1/2-in. slices, leaving slices attached at the bottom. Fan potatoes slightly. Place each on a 12-in. square of heavy-duty foil., Insert the onions, butter and garlic between potato slices. Combine the cheese, chives, pepper flakes and salt; sprinkle between slices. Fold foil around potatoes and seal tightly., Grill, covered, over indirect medium heat for 35-45 minutes or until tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 302 calories, Fat 13g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 195mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.
NEW POTATOES WITH GRILLED ONION BUTTER
Steps:
- Preheat a charcoal or gas grill to high.
- Put the potatoes in a 2-quart pot. Add enough water to cover the potatoes by 2 inches and enough salt to make the water taste like seawater. Add the garlic and bay leaves.
- Bring the potatoes to a boil and then cook at a gentle simmer until they test tender when poked with a thin fork, 15 to 20 minutes, though it depends on the size and age of the potatoes. Drain the contents of the pot into a sieve set over a heavy bowl, filling the bowl with the hot water just to warm it. Throw out the water, drop the potatoes in the bowl and cover the bowl tightly with plastic wrap to keep the potatoes warm.
- As the potatoes cook, toss the onions with a little canola oil and salt and pepper and grill over medium-high heat until charred and soft. On the same grill, heat a cast-iron pan. Add the butter and cook until it browns. Remove from the heat, add the rosemary and give the pan a shake; the butter will foam. When it stops sizzling, add the onions to the butter and cook over low heat until they are very tender and the butter has taken on a pronounced oniony flavor.
- Remove the spent rosemary sprigs. Pour the butter and onion mixture over the warm cooked potatoes and serve right away.
GRILLED RED POTATOES AND ONIONS
Steps:
- Preheat the grill and brush with a metal grill brush to loosen any crud and soot. After the grill has been brushed, run an oiled towel over the grill to pick up any loosened crud.
- In a large bowl, toss the potatoes and onions together with the rosemary, garlic, crushed red pepper, salt, to taste, and a little olive oil. Try to keep the onions together in rounds, they will fall apart while grilling but try and keep them together as long as possible; it just makes things easier.
- Arrange the potatoes and onions on the preheated grill. Once the potatoes have developed lovely grill marks, rotate them a quarter turn to create a lovely crosshatch pattern, (dont worry about the onions, they fall apart and you wont see the marks). Turn the potatoes over and repeat the process, turn the onions over to cook the other side as well. Cook the potatoes and onions until they are soft all the way through, about 8 to 10 minutes on each side.
- Remove from the grill and serve hot or at room temperature.
- Who knew you could grill a potato!
SAVORY GRILLED POTATOES
These potato packets are so easy to prepare ahead of time, then pack in the cooler for camping trips or picnics and toss on the grill when needed. The mayonnaise, seasonings and cheese really coat the potatoes and turn them into something special. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 7 ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes.
Nutrition Facts : Calories 497 calories, Fat 34g fat (11g saturated fat), Cholesterol 43mg cholesterol, Sodium 622mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.
GRILLED ONION POTATO SALAD
Grilling the onions definitely makes this taste just a little bit better! Cook time reflects chill time.
Provided by Kim127
Categories Potato
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat grill.
- Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil.
- Place onion on grill and cook 4-5 minutes per side or until brown and tender.
- Let onion cool and then chop.
- Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain.
- When cool enough to handle, peeled and cut into 3/4 inch pieces.
- In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken.
- Whisk in mayo, salt and pepper.
- Stir in onions.
- Add potatoes to bowl, stir and then add celery.
- Stir gently.
- Cover and refrigerate for several hours before serving.
Nutrition Facts : Calories 129.3, Fat 2.2, SaturatedFat 0.5, Cholesterol 1.4, Sodium 162.4, Carbohydrate 25.4, Fiber 2.5, Sugar 1.9, Protein 2.7
GRILLED ONION POTATOES
These are great off the grill; so fragrant! Recipe slightly modified from "Quick Cooking" magazine.
Provided by Fauve
Categories Potato
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Cut into each potato, not completely all the way through, so that you can "fan" it out somewhat.
- Place each potato onto double layer of heavy-duty foil; then insert small wedges of onion between potato slits.
- Pour 2-4 tablespoons of Italian dressing over the potato and onions.
- Add salt and pepper to taste.
- Wrap foil securely around the potatoes and seal tightly.
- Grill, covered, over medium heat for about 50 - 60 minutes, or until potatoes are tender.
- NOTE: If you wish, these potatoes may be made in the oven. Follow all steps but eliminate # 6 -- Preheat oven to 375 and bake for 50 to 60 minutes, or until potatoes are tender.
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