Baking the potatoes in the oven first ensures that the centres are fluffy and tender, while a quick turn on the grill lends a crispy finish and smoky flavour.
- Prep time 20 minutes
- Total time 1 hour & 15 minutes
- Portion size 6 servings
Ingredients
Green Onion Sour Cream:
Potatoes:
Method
Potatoes: Using fork, prick potatoes all over. Bake in 400°F (200°C) oven, turning once, until tender, 50 to 60 minutes. Set aside until cool enough to handle. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 3 days.)Halve potatoes lengthwise; brush cut sides with oil and sprinkle with salt. Place, cut sides down, on greased grill over medium heat; grill, uncovered, turning once, until grill-marked, about 15 minutes.
Green Onion Sour Cream: While potatoes are cooking, in small bowl, stir together sour cream, green onions and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Serve with potatoes.
Tip from The Test Kitchen: Don't want to heat your oven? Bake the pricked potatoes on the indirect heat of your grill. Place on 1 rack of 2-burner barbecue or on centre rack of 3-burner barbecue. Heat surrounding burner(s) to medium-high heat (about 375°F/190°C); close lid and grill, turning once, until potatoes are tender, 50 to 60 minutes.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 27 mg
- Sugars 2 g
- Protein 5 g
- Calories 208.0
- Total fat 4 g
- Potassium 982 mg
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 39 g
%RDI
- Iron 14.0
- Folate 25.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 30.0
